| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | New import | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil, divvied |
| 1/2 | c | Chopped walnuts |
| 4 | Boneless skinless chicken | |
| Breast halves, pounded thin | ||
| 2 | T | All-purpose flour |
| 1 | Onion, chopped | |
| 1 | Clove garlic, minced | |
| 1 | c | Dry white wine |
| 2 | Carrots, very thinly sliced | |
| 1/4 | c | Lemon juice |
| 1/2 | t | Dried thyme leaves |
| 1 | Zucchini, very thinly sliced | |
| 1 | Yellow squash, very thinly | |
| Sliced | ||
| Chopped fresh parsley | ||
| 9/25 | Typos by Bobbie Beers Posted to MM-Recipes Digest , Typos by Bobbie Beers Posted to MM-Recipes Digest V4 #035 by |
INSTRUCTIONS
In large skillet, heat 2 tablespoons olive oil over medium-high heat until hot. Add walnuts; cook and stir 2 to 3 minutes or until lightly browned. Remove with slotted spoon; reserve. Lightly coat chicken breasts in flour. Add remaining 2 tablespoons olive oil to skillet; heat over medium-high heat until hot. Add chicken, onion, and galic; cook 5 minutes or until chicken is brown, turning chicken and stirring occasionally. Add wine, carrots, lemon juice and thyme. Cover: reduce heat to low and simmer 8 minutes. Add zucchini and squash; cover and simmer 2 minutes or until vegetables are tender-crisp and chicken is no longer pink in center. Remove chicken and vegetables; keep warm. Boil sauce until slightly thickened. Pour over chicken and vegetables. Top with reserved walnuts and parsley. Makes 4 servings. Recipe provided by Filippo Berio Olive Oil From Neighborhood Shopping BobbieB1@aol.com on Feb 3, 1997.
A Message from our Provider:
“Sin: it seemed like a good idea at the time”