Lemon Walnut Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons very finely chopped parsley*2 tablespoons very finely chopped toasted walnuts*1/4 teaspoon finely grated lemon zest4 medium skinless, boneless chicken breast halves, pounded to 1/2-inch thickness2 teaspoons all-purpose flour1/2 teaspoon salt1/2 teaspoon black pepper1 tablespoon extra virgin olive oil3 tablespoons diced shallots1/4 cup low-sodium chicken broth1 tablespoon fresh lemon juice, plus lemon wedges for servingOPTIONAL: Basmati Rice (not included in nutrition info)
1. In a small bowl, mix together the parsley, walnuts, and lemon zest. Dust the chicken with the flour and season with the salt and black pepper.
2. In a very large skillet (or two medium-large skillets), heat the olive oil over medium heat. Add the shallots and saute until they begin to turn translucent, 1 minute. Push the shallots to one side of the pan, add the chicken breasts, and cook until golden, about 2 minutes per side.
3. Pour the chicken broth and lemon juice into the pan. Cover, and let simmer over low heat until the juices run clear when the chicken is pierced, 3 to 4 more minutes.
4. Use tongs to transfer the chicken to a serving dish, leaving the liquid and shallots in the pan. Bring the liquid to a boil over medium heat and stir until thickened, 1 minute. Stir in the parsley mixture. Pour the sauce over the chicken and serve over basmati rice with the lemon wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user KPETERS87.
2. In a very large skillet (or two medium-large skillets), heat the olive oil over medium heat. Add the shallots and saute until they begin to turn translucent, 1 minute. Push the shallots to one side of the pan, add the chicken breasts, and cook until golden, about 2 minutes per side.
3. Pour the chicken broth and lemon juice into the pan. Cover, and let simmer over low heat until the juices run clear when the chicken is pierced, 3 to 4 more minutes.
4. Use tongs to transfer the chicken to a serving dish, leaving the liquid and shallots in the pan. Bring the liquid to a boil over medium heat and stir until thickened, 1 minute. Stir in the parsley mixture. Pour the sauce over the chicken and serve over basmati rice with the lemon wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user KPETERS87.
Nutritional Info Amount Per Serving
- Calories: 224.7
- Total Fat: 9.7 g
- Cholesterol: 65.7 mg
- Sodium: 371.4 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.7 g
- Protein: 28.1 g
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