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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

3)

black pepper : 0.5 teaspoon

4)

olive oil : 1 tablespoon

5)

shallot, diced : 1

6)

low-sodium chicken broth : 0.25 cup

7)

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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