Lemon Chicken with Spring Vegetables and Walnuts
- 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.
Cooking Method: Sauté / Pan Fry
World Cuisine: Greek
Product: Olive Oil