4 servings (serving size: 1 chicken breast half, 1/2 cup sauce, and 1/2 cup rice)
2 teaspoons olive oil
4 (8-ounce) chicken breast halves, skinned
1/3 cup finely chopped onion
1 garlic clove, minced
1/2 cup finely chopped walnuts
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1 (14-ounce) can fat-free, less-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
2 cups cooked long-grain white and wild rice
How to Make It
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, stirring constantly. Add walnuts, and cook 1 minute or until toasted and fragrant, stirring constantly. Combine flour, cinnamon, and red pepper, and sprinkle over walnuts, stirring to coat. Add broth; stir with a whisk. Return chicken to pan, breast side up. Cover and simmer 15 minutes or until chicken is done and sauce is slightly thick. Stir in parsley, vinegar, salt, and black pepper. Serve over rice.
This was not as flavorful as I'd have hoped, though it did smell nice as it cooked. The chicken did not really seem to absorb much of the flavors from the sauce, so the dish did not seem very unified. I'm not sure why that is, I followed the directions to the letter. It was not terrible, but I don't think I'd repeat this recipe. There are much more exciting and flavorful recipes for walnuts in Cooking Light than this one.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.