Lemon chicken with walnuts

4 Servings

Ingredients

Quantity Ingredient
¼ cup Olive oil, divvied
½ cup Chopped walnuts
4 Boneless skinless chicken
Breast halves, pounded thin
2 tablespoons All-purpose flour
1 medium Onion, chopped
1 Clove garlic, minced
1 cup Dry white wine
2 Carrots, very thinly sliced
¼ cup Lemon juice
½ teaspoon Dried thyme leaves
1 Zucchini, very thinly sliced
1 Yellow squash, very thinly
Sliced
Chopped fresh parsley

Directions

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 galic; 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 tender-crisp 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.

Makes 4 servings.

Recipe provided by Filippo Berio Olive Oil From Neighborhood Shopping 9/25/96 Typos by Bobbie Beers

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