Welcome To The Skinny Center!

Opening Hours: Monday to Saturday - 9:00 a.m- 6:00 p.m. Contact: 281-630-1643

 

 

 

Ingredients:

  • 2 tablespoons very finely chopped parsley*
  • 2 tablespoons very finely chopped toasted walnuts*
  • 1/4 teaspoon finely grated lemon zest
  • 4 medium skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons diced shallots
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice, plus lemon wedges for serving
  • 1 1/4 cups brown basmati rice, steamed

Directions:

  1. In a small bowl, mix together the parsley, walnuts, and lemon zest. Dust the chicken with the flour and season with the salt and black pepper.
  2. In a very large skillet (or two medium-large skillets), heat the olive oil over medium heat. Add the shallots and saute until they begin to turn translucent, 1 minute. Push the shallots to one side of the pan, add the chicken breasts, and cook until golden, about 2 minutes per side.
  3. 3
Pour the chicken broth and lemon juice into the pan. Cover, and let simmer over low heat until the juices run clear when the chicken is pierced, 3 to 4 more minutes.
  4. Use tongs to transfer the chicken to a serving dish, leaving the liquid and shallots in the pan. Bring the liquid to a boil over medium heat and stir until thickened, 1 minute. Stir in the parsley mixture. Pour the sauce over the chicken and serve over the rice with the lemon wedges.

Note: *Use a mini food processor to reduce chopping time.