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Lemon Chicken Breasts w/Walnuts & Herbs




Source of Recipe


Jen/quadruped


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3803.1

List of Ingredients




4 boneless, skinless chicken breast halves
4 T fresh lemon juice, divided
2 T walnut oil or olive oil, divided
1 clove garlic, minced
1/3 c. sliced walnuts (I used pecans)
Salt
Pepper
2 T. unsalted butter, divided
1/3 c. chicken broth
1 t. minced lemon peel (I used fresh grated peel)
2 T dijon mustard
2 to 3 T finely chopped fresh herbs (any combination of rosemary, thyme, basil, oregano or flat-leaf parsley)

Recipe



Pound chicken breasts until about 1/2 inch thick.

In a bowl or heavy-duty gallon plastic bag, combine 2 T lemon juice, 1 T olive oil and garlic. Add chicken to bag, turning to coat. Seal bag securely, and marinate up to 2 hours on countertop or up to 24 hours in refrigerator.

In a large skillet, toast walnuts over medium heat, stirring until lightly browned and fragrant, 3 to 5 minutes. Remove from pan and cool.

Remove chicken from bag, discard marinade. Pat chicken dry, season w/salt and pepper.

In the same skillet over medium heat, melt 1 tbsp. of butter in remaining 1 tbsp. oil. Add chicken and cook, turning, until golden brown on the outside and white throughout, but still juicy, 6 to 8 minutes. Transfer to plate and keep warm.

Add remaining 2 T lemon juice, broth and lemon peel to pan. Increase heat to high and bring to a boil. Cook for 1 to 2 minutes, until liquid has reduced slightly, scraping any brown bits from the bottom of the pan. Reduce heat to low. Add remaining 1 T butter and mustard, whisking until well blended. Stir in herbs and toasted walnuts.

Return chicken and any accumulated juices to skillet, turning to coat with walnut mixture. Cook until heated through, 1 to 2 minutes longer. Serve by topping chicken w/any walnuts and sauce remaining in pan. Serve w/roasted or mashed potatoes and green vegetable.