• 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


  1. Add 2 tablespoons olive oil to a large skillet and heat on medium high
  2. Pound chicken breasts to ~1/2 inch thick and season with salt and pepper
  3. Pulse walnuts in a food processor into a coarse, crumbly mixture then set aside on a plate
  4. Dredge the chicken breasts in the walnut mixture
  5. 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)
  6. Place cooked chicken on a plate and set aside, cover with foil to keep warm
  7. Add remaining 2 tablespoons olive oil to skillet and scrape the fond from the bottom of the pan
  8. Add garlic and saute briefly without scorching
  9. 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
  10. Plate the chicken, pour sauce over each piece, then garnish with parsley and lemon slices to serve

Recipe slightly adapted from Wholesomelicious.