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Recipe Friday: Walnut Chicken Picatta

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.

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