Lemon Chicken with Spring Vegetables and Walnuts

Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Servings: 4
  • 1/4 cup Filippo Berio Olive Oil
  • 1/2 cup chopped walnuts
  • 4 boneless skinless chicken breast halves, pounded thinly
  • 2 tbsp all-purpose flour
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 cup dry white wine
  • 2 carrots, very thinly sliced
  • 1/4 cup lemon juice
  • 1/2 tsp dried thyme
  • 1 zucchini, very thinly sliced
  • 1 yellow squash, very thinly sliced
  • Chopped fresh parsley
      • Heat 2 tbsp olive oil in large skillet set over medium-high heat until hot; cook walnuts, stirring, for 2 to 3 minutes or until lightly browned. Remove with slotted spoon; reserve and set aside.
      • Lightly coat chicken with flour. In same skillet set over medium-high heat, heat remaining olive oil until hot. Cook chicken, onion and garlic, turning chicken and stirring occasionally, for 5 minutes or until chicken is browned.
      • Add wine, carrots, lemon juice and thyme; reduce heat to low, cover and simmer for 8 minutes. Add zucchini and squash; cover and simmer for 2 minutes or until vegetables are tender-crisp and chicken is no longer pink in center. Remove chicken and vegetables; keep warm.
      • Boil sauce until slightly thickened; pour over chicken and vegetables. Top with reserved walnuts and sprinkle with parsley.




    Ingredient: Chicken

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Greek

    Product: Olive Oil

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