I love to make this healthy recipe for dinner and then use it for lunches over salads the next few days. I even like this lemon walnut chicken recipe so much I’ve been known to have it for multiple meals in one day.
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LEMON WALNUT CHICKEN RECIPE
- 2 T very finely chopped parsley
- 2 T very finely chopped toasted walnuts
- 1/4 t finely grated lemon zest ( you can leave this out if you use Lemon Vitality Essential Oil)
- 4 medium skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
- 2 t flour (I used ww)
- 1/2 t salt
- 1/2 t black pepper
- 1 T extra-virgin olive oil
- 3 T diced shallots
- 1/4 cup low-sodium chicken broth (I use this Chicken Soup Base)
- 1 T fresh lemon juice, plus lemon wedges for serving (or a drop of Lemon Vitality Essential Oil)
- 1-1/4 cups basmati rice, steamed
- Start basmati brown rice cooking first (as often takes up to 45 minutes).
- Follow the instructions on this post for toasting almonds to toast the walnuts.
- (350 F w/ walnuts on single layer on cookie sheet until fragrant or lightly golden – approx 5-6 min)
- In a small bowl, mix together the parsley, walnuts and lemon zest.
- Dust chicken with the flour and season with the salt and pepper.
- In a very large skillet (or two med-lg 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.
- 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.
- 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 the rice and with the lemon wedges.
source: Fitness Magazine | February 2010
[This content has been modified from an article that originally appeared on FIToriBlog on October 6, 2010]