Title: Lemon Chicken with Walnuts
Categories: New import
Yield: 4 Servings

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

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.