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 teaspoonsolive oil
- 4 (8-ounce) chicken breasts
- 1/3 cupfinely chopped onion
- 1 garlic clove, minced
- 1/2 cupfinely chopped walnuts
- 2 tablespoonsall-purpose flour (I usually use whole wheat or spelt)
- 1/2 teaspoonground cinnamon
- 1/4 teaspoonground red pepper
- 1 (14-ounce) can fat-free, less-sodium chicken broth (water works too)
- 1/4 cupfinely chopped fresh parsley
- 1 tablespoonwhite wine vinegar
- 1/4 teaspoonsalt
- 1/4 teaspoonfreshly ground black pepper Directions: 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!