| 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 |
tb |
All-purpose flour |
| 1 |
md |
Onion, chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
c |
Dry white wine |
| 2 |
|
Carrots, very thinly sliced |
| 1/4 |
c |
Lemon juice |
| 1/2 |
ts |
Dried thyme leaves |
| 1 |
|
Zucchini, very thinly sliced |
| 1 |
|
Yellow squash, very thinly |
|
|
Sliced |
|
|
Chopped fresh parsley |
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
9/25/96 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #035 by BobbieB1@aol.com on Feb 3, 1997.
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