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Lemon Chicken With Walnuts's picture
  Olive oil 1⁄4 Cup (4 tbs) (Filippo Berio, Divided)
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Boneless, skinless chicken breast halves 4 Pound, pounded thin
  All purpose flour 2 Tablespoon
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Dry white wine 1 Cup (16 tbs)
  Carrots 2 , very thinly sliced
  Lemon juice 1⁄4 Cup (4 tbs)
  Dried thyme leaves 1⁄2 Teaspoon
  Zucchini 1 , very thinly sliced
  Yellow squash 1 , very thinly sliced
  Chopped fresh parsley 2 Tablespoon

In large skillet, heat 2 tablespoons olive oil over medium-high heat until hot.
Add walnuts; cook and stir 2 to 3 minutes or until lightly browned.
Remove with slotted spoon; reserve.
Lightly coat chicken breasts in flour.
Add remaining 2 tablespoons olive oil to skillet; heat over medium-high heat until hot.
Add chicken, onion and garlic; cook 5 minutes or until chicken is brown, turning chicken and stirring occasionally.
Add wine, carrots, lemon juice and thyme.
Cover; reduce heat to low and simmer 8 minutes.
Add zucchini and squash; cover and simmer 2 minutes or until vegetables are crisp-tender and chicken is no longer pink in center.
Remove chicken and vegetables; keep warm.
Boil sauce until slightly thickened.
Pour over chicken and vegetables.
Top with reserved walnuts and parsley.

Recipe Summary

Main Dish

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