Lemon-Walnut Chicken Recipe

Serves: 4
Cook Time: 20 minutes

Shopping list:    

• 2 T. Chopped parsley
• 2 T. Chopped, toasted walnuts
• ¼ tsp. lemon zest
• 4 Medium skinless, boneless chicken breast (pounded ½ inch. thick)
• 2 tsp. whole wheat flour
• ½ tsp. Salt and pepper
• 1 T. Olive oil
• 3 T. Diced shallots
• ¼ Cup fat-free, low-sodium chicken broth
• 1 T. Fresh lemon juice; 4 lemon wedges (garnish)
• ¼ Cup steamed basmati brown rice

Recipe:

1. Combine parsley, walnuts, and lemon zest
2. Dust chicken with flour; season with salt and pepper
3. In a large skillet, heat olive oil over medium-high heat; sweat shallots.
4. Push shallots to one side of pan
5. Add chicken breasts; cook until golden (2 minutes per side)
6. Pour chicken broth and lemon juice into pan
7. Cover and simmer 3-4 minutes
8. Use tongs to transfer chicken to a serving dish, leaving the liquid and shallots in the pan.
9. Bring the liquid to a boil over medium-high heat, stir until thickened (1 minutes).
10. To complete the dish, stir in the parsley mixture, pour the sauce over the chicken, and serve over rice with lemon wedges.

FOR MORE RECIPES, LOG ONTO WWW.CHEFBINKS.COM.