4
servings
Nutrition information per serving:
Calories (kcal): 293
Protein (g): 36
Carbohydrates (g): 19
Fat (g): 8
Preparation time:
10 minutes preparation time
10 minutes cooking time
Ingredients:
2 tablespoons finely chopped parsley
2 tablespoons finely chopped toasted walnuts
1/4 teaspoon grated lemon zest
4 medium skinless, boneless chicken breast halves, pounded to
1/2-inch
thickness
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon extra virgin olive oil
3 tablespoons diced shallots
1/4 cup low-sodium chicken broth
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1
1/4 cups brown basmati rice, steamed
Directions:
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.
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 sauté 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.
5) Pour the sauce over the chicken and serve over the rice with the
lemon wedges.
Enjoy your meal!