Wednesday, May 11, 2016

Chicken Braised in Walnut Sauce

This is an oldddd recipe from Cooking Light magazine. I used to make it all the time in college. It's an easy one-dish meal that makes you feel like a fancy-pants while eating it. Walnuts are an omega-3 bonus.

Chicken Braised in Walnut Sauce


- 2 teaspoons olive oil 
- 4  (8-ounce) chicken breasts
- 1/3 cup finely chopped onion 
- 1 garlic clove, minced 
- 1/2 cup finely chopped walnuts 
- 2 tablespoons all-purpose flour (I usually use whole wheat or spelt)
- 1/2 teaspoon ground cinnamon 
- 1/4 teaspoon ground red pepper 
- 1 (14-ounce) can fat-free, less-sodium chicken broth (water works too)
1/4 cup finely chopped fresh parsley 
- 1 tablespoon white wine vinegar 
- 1/4 teaspoon salt 
- 1/4 teaspoon freshly ground black pepper 


1. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 3 minutes on each side or until browned. Remove from pan. Add onion and garlic to pan; cook 2 minutes or until tender. 

2. Combine flour, cinnamon and red pepper and sprinkle over walnuts; stirring to coat. Add broth and stir with a whisk, stirring constantly. Add walnuts and cook 1 minute or until toasted, stirring constantly. 

3. Return chicken to pan. Cover and simmer 15 minutes or until chicken is done and sauce is slightly thick.

4. Stir in parsley, vinegar, salt, and black pepper. Remove from heat and serve! Great over rice!