Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil, divvied
1/2 c Chopped walnuts
4 Boneless skinless chicken
Breast halves, pounded thin
2 tb All-purpose flour
1 md Onion, chopped
1 Clove garlic, minced
1 c Dry white wine
2 Carrots, very thinly sliced
1/4 c Lemon juice
1/2 ts Dried thyme leaves
1 Zucchini, very thinly sliced
1 Yellow squash, very thinly
Sliced
Chopped fresh parsley

In large skillet, heat 2 tablespoons olive oil over medium-high heat
until hot. Add walnuts; cook and stir 2 to 3 minutes or until lightly
browned. Remove with slotted spoon; reserve. Lightly coat chicken
breasts in flour. Add remaining 2 tablespoons olive oil to skillet;
heat over medium-high heat until hot. Add chicken, onion, and galic;
cook 5 minutes or until chicken is brown, turning chicken and
stirring occasionally. Add wine, carrots, lemon juice and thyme.
Cover: reduce heat to low and simmer 8 minutes. Add zucchini and
squash; cover and simmer 2 minutes or until vegetables are
tender-crisp and chicken is no longer pink in center. Remove chicken
and vegetables; keep warm. Boil sauce until slightly thickened. Pour
over chicken and vegetables. Top with reserved walnuts and parsley.
Makes 4 servings.

Recipe provided by Filippo Berio Olive Oil From Neighborhood Shopping
9/25/96 Typos by Bobbie Beers

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