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Lemon-Walnut Chicken Yield

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Lemon-Walnut Chicken Yield
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 

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 

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!