Lemon Chicken With Walnuts
|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.