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Printed Book:
73
Lemon walnut Chicken
Pound chicken breasts to 1/2-inch thick between two sheets ofwax/parchment paper using a meat mallet or rolling pin. Season chickenwith salt and pepper.
In a very large skillet, heat olive oil over medium heat. Add shallot and sautéfor 1 minute, then push the shallot pieces to one side of the pan. Add chickento the pan and cook about 2 minutes per side until golden. Pour chickenbroth and lemon juice over the chicken, cover, and let simmer over low heatfor 8 minutes. Transfer the chicken breasts to a serving dish, leaving the liquid in the pan.
Bring the liquid in the pan to a boil and stir for about 1 minute, untilthickened. Stir in parsley, walnuts and lemon zest. Boil for 1 more minute.Pour the sauce over the chicken and serve.
Ingredients:
1)
skinless, boneless chicken breasts : 20 oz
2)
sea salt : 0.5 teaspoon
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black pepper : 0.5 teaspoon
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olive oil : 1 tablespoon
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shallot, diced : 1
6)
low-sodium chicken broth : 0.25 cup
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lemon, juiced : 0.5
8)
parsley, finely chopped : 2 tablespoon
9)
toasted walnits, finely chopped : 2 tablespoon
10)
fresh lemon zest (shredded peel) : 0.5 teaspoon
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