This week: Walnut Chicken Picatta 4 small boneless skinless chicken breast halves (about 1 lb.) 1/4 cup flour 2 tablespoons olive oil 1/2 cup chicken broth 1/2 cup dry white wine 1/4 cup lemon juice 1/4 cup chopped fresh parsley 1/2 cup toasted walnut pieces 3 cups hot cooked rice Pound each chicken breast to flatten evenly. Coat the chicken with flour, shaking off excess. In a large skillet, brown the chicken in hot oil on medium-high heat for 3 minutes on each side. Add chicken broth, wine and lemon juice; mix well. Bring to boil then reduce heat to medium-low; simmer 12 to 15 min. or until chicken is cooked through. When chicken is cooked through, stir in the walnuts walnuts and serve over rice.
sometimes the dots ARE the big picture...