Chicken With Lemon & Walnuts
I think everyone must know by now that I love poultry, chicken in particular, and we generally eat it at least a couple of times a week. I am anticipating our return to Umbria in just over two months and find myself trying to lose a few pounds before we arrive back in Italy where I tend to gain weight rather than lose any. I am therefore presently looking for healthy, tasty recipes I can prepare during the week that we can all enjoy. I don’t ever think of the meals I prepare as “diet food”, but I do try and reduce the fat in our meals, keep the size of protein reasonable, and fill up our plates with vegetables.
This is an easy recipe that takes just 20 minutes to prepare and cook and is a dish the whole family will enjoy. I served this chicken with sautéed spinach and Crispy Roasted Red Skinned Potatoes and it was enjoyed by everyone. I even reheated leftovers the next day for lunch and the chicken was just as tasty.
Deborah Mele 2012
Chicken With Lemon & Walnuts
A zesty chicken dish that can be put together from start to finish within 20 minutes.
- 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
- Pound the chicken breasts to 1/2 inch thick.
- Dust the chicken with flour and season with salt and pepper.
- 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.
- 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.
- 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.
Oh, yummy! We just finished the leftovers from Meaty Chicken Ragu, and last week we tried the Pork Medallions with the marsala/garlic/cream sauce. I’m looking forward to the Chicken Bolognese and the chicken with the mascarpone cheese, sundried tomatoes and spinach and plan to cook the Braised Lentils tonight to eat later this week. I could eat like this every night!
This looked so delicious and simple I just had to post it to our Facebook page. Thank you for sharing!
By the way, your photography really does the dish justice – it looks so fresh!
Thanks Olivia, I LOVE walnuts!
This chicken dish is delightful and delicious as well as a beautiful dish.
I highly recommend this recipe.
Just found your website, it’s lovely! What other nuts do you think you could use instead of walnuts?
Almonds would work fine.
This is very tasty and light dish!
There was just one deviation from my side – I did not have ready broth and used plain water instead.
Thanks a lot for the recipe! 🙂 I will certainly repeat it quite frequently.