Chicken with Lemon & Walnuts
Preparation time: 40 min
4 Boneless, Skinless Chicken Breasts (About 6 Ounces Each)
2 Teaspoons All-purpose Flour
Salt & Pepper
2 Tablespoons Olive Oil
3 Tablespoons Fresh Parsley
3 Tablespoons Walnuts
1 Teaspoon Lemon Zest
1/4 Cup Finely Diced Onion
1/3 Cup Low Sodium Chicken Broth
1 Tablespoon Lemon Juice
1.Pound the chicken breasts to 1/2 inch thick. Dust the chicken with flour and season with salt and pepper.
2.Heat the olive oil in a large skillet and cook the onions for a couple of minutes until tender. Remove the onions to a small bowl, and then use the same pan to brown the chicken breasts until golden brown on both sides.
3.While the chicken is browning, chop together the walnuts, parsley, and lemon zest until fine. Pour the chicken broth into the pan with the lemon juice along with the onions, and cover. Reduce the heat to a simmer, and cook until the chicken is cooked through, about 5 more minutes. Transfer the chicken to a warmed platter leaving the liquid in the pan, and add the walnut mixture to the remaining juices.
4.Increase the heat and cook until the juices in the pan have thickened, another minute or two. Pour the sauce over the chicken and serve.