Lemon-Walnut Chicken Recipe

1:34 PM, Jan 10, 2012   |    comments
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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.

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