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

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.

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.

Ratings & Reviews

JasonM's Review

February 16, 2009
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.

ajknightfan's Review

May 14, 2013
This is an easy week night dish that I like to throw into the routine to break up a rut. It has a very different flavor, but I like it.

Elaniah's Review

January 10, 2013