Rating: 2.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

This traditional Persian dish is made with ingredients you may likely have on hand. The walnuts provide each serving with 1.4 grams of omega-3 fatty acids.

Judy Lockhart
Recipe by Cooking Light January 2004

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Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half, 1/2 cup sauce, and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

452 calories; calories from fat 29%; fat 14.5g; saturated fat 1.8g; mono fat 3.5g; poly fat 7.8g; protein 46.5g; carbohydrates 32.7g; fiber 2.2g; cholesterol 99mg; iron 3.1mg; sodium 918mg; calcium 57mg.
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