Ingredients
- 4 chicken breasts
- 1 cup walnuts
- salt and pepper
- 4 tablespoons olive oil
- 2 cloves garlic, crushed
- 2 lemons, 1 1/2 juiced and the other half sliced for serving
- 1 cup chicken stock
- 2 tablespoons capers
- crushed red pepper, optional
- a handful of fresh parsley, chopped
Directions
- Add 2 tablespoons olive oil to a large skillet and heat on medium high
- Pound chicken breasts to ~1/2 inch thick and season with salt and pepper
- Pulse walnuts in a food processor into a coarse, crumbly mixture then set aside on a plate
- Dredge the chicken breasts in the walnut mixture
- Place the coated chicken into the hot skillet with olive oil and cook for a few minutes on each side, until the outside is golden and crispy and the inside is cooked through (if needed, turn the heat down to avoid burning the walnuts)
- Place cooked chicken on a plate and set aside, cover with foil to keep warm
- Add remaining 2 tablespoons olive oil to skillet and scrape the fond from the bottom of the pan
- Add garlic and saute briefly without scorching
- Add lemon juice, stock, capers, and crushed red pepper (if using) then continue to stir and scrape the pan while cooking for a few minutes to allow sauce to thicken
- Plate the chicken, pour sauce over each piece, then garnish with parsley and lemon slices to serve
Recipe slightly adapted from Wholesomelicious.