Poulet au citron et aux noix

Ingrédients

• 4 Boneless, Skinless Chicken Breasts (About 6 Ounces Each)
• 2 Teaspoons All-purpose Flour
• Salt & Pepper
• 2 Tablespoons Olive Oil
• 3 Tablespoons Fresh Parsley
• 3 Tablespoons Walnuts
• 1 Teaspoon Lemon Zest
• 1/4 Cup Finely Diced Onion
• 1/3 Cup Low Sodium Chicken Broth
• 1 Tablespoon Lemon Juice

Préparation

1. 1

   Pound the chicken breasts to 1/2 inch thick.

2. 2

   Dust the chicken with flour and season with...: Dust the chicken with flour and season with salt and pepper.

3. 3

   Heat the olive oil in a large skillet...: Heat the olive oil in a large skillet and cook the onions for a couple of minutes until tender.

4. 4

   Remove the onions to a small bowl, and...: Remove the onions to a small bowl, and then use the same pan to brown the chicken breasts until golden brown on both sides.

5. 5

   While the chicken is browning, chop together the...: While the chicken is browning, chop together the walnuts, parsley, and lemon zest until fine.

6. 6

   Pour the chicken broth into the pan with...: Pour the chicken broth into the pan with the lemon juice along with the onions, and cover.

7. 7

   Reduce the heat to a simmer, and cook...: Reduce the heat to a simmer, and cook until the chicken is cooked through, about 5 more minutes.

8. 8

   Transfer the chicken to a warmed platter leaving...: Transfer the chicken to a warmed platter leaving the liquid in the pan, and add the walnut mixture to the remaining juices.

9. 9

   Increase the heat and cook until the juices...: Increase the heat and cook until the juices in the pan have thickened, another minute or two.

10. 10

    Pour the sauce over the chicken and serve.