Sautéed Chicken Breasts With Creamy Walnut Sauce

• 2 (1 1/2-ounce) slices day-old white bread
• 1 cup fat-free, low-sodium chicken broth
• 1/3 cup walnuts, toasted
• 1/4 cup fresh flat-leaf parsley leaves
• 2 teaspoons fresh lemon juice
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, chopped
• 6 (6-ounce) skinless, boneless chicken breast halves
• 1 teaspoon olive oil
• 1 teaspoon butter
• 6 cups fresh baby spinach
• 2 tablespoons chopped fresh flat-leaf parsley

1. Trim crusts from bread. Chop bread; combine bread and broth in a small bowl. Let stand 10 minutes. Combine bread mixture, walnuts, parsley leaves, juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, red pepper, and garlic in a food processor; process until smooth.
2. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper.
3. Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add chicken; cook 7 minutes on each side or until done. Remove chicken from pan; keep warm. Add chicken broth mixture to pan; cook until hot and slightly thickened, scraping pan to loosen browned bits.
4. To serve, place 1 cup spinach on each of 6 plates. Place 1 chicken breast half on each serving; top each with about 2 1/2 tablespoons sauce. Sprinkle 1 teaspoon chopped parsley over each serving.

white bread, chicken broth, walnuts, parsley, lemon juice, salt, freshly ground black pepper, ground red pepper, garlic, skinless, olive oil, butter, fresh baby spinach, flatleaf

Taken from www.myrecipes.com/recipe/sauted-chicken-breasts-with-creamy-walnut-sauce (may not work)