Pechugas de pollo is a traditional Mexican recipe for chicken in a walnut-based sauce that is easy to make and fancy enough for a private dinner for two.
Things You'll Need
- Baking Dish
- Olive Oil
- 4 Lean, Boneless Chicken Breasts
- Sweet Onion
- 1/2 cup Walnuts
- 2 tbsp. Tomato Sauce
- 1 tsp. Wheat Flour
- 1 cup Chicken Broth
- Clove of Garlic
- 4 Springs of Parsley
Wash the meat. Rinse the chicken and set it aside on a clean surface to dry.
Preheat the oven to 325-330 degrees.
Coat the baking dish lightly with olive oil before placing the chicken breast inside the dish and lightly coating it with olive oil. Cover the dish with the lid or aluminum foil and bake for 40 minutes.
Make the sauce. In a saute pan, cut up and saute the onion, which should be diced, and walnuts. Add the tomato sauce, garlic, flour as needed and pour the chicken broth into the pan. It will thicken into a sauce, and it should not take more than seven to nine minutes.
Drizzle the sauce over the chicken. After the chicken is done, remove it from the oven and drizzle the sauce over the chicken.
Re-cover the chicken and place in the oven for an additional five minutes.
Place a sprig of parsley on top of each breast.
Tips & Warnings
- Add salt and pepper to taste when the chicken is done. Total cooking time should be between 40 to 50 minutes depending on your oven. Don't overcook the chicken after you put the sauce on it.
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