Chicken Braised in Walnut Sauce

This chicken braised in walnut sauce recipe is a super old one 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.

Nutrition Bonus: Walnuts are a great source of omega-3’s!

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Chicken Braised in Walnut Sauce

Servings

people

Ingredients

• 2 teaspoons olive oil
• 4 chicken breasts 8-ounce
• 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 oz can low sodium chicken broth
• 1/4 cup finely chopped fresh parsley
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Servings people Ingredients 2 teaspoons olive oil 4 chicken breasts 8-ounce 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 oz can low sodium chicken broth 1/4 cup finely chopped fresh parsley 1 tablespoon white wine vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper

Instructions

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!