Lemon Chicken with Walnuts
alt.cooking-chien/Mendi/2001
Makes 4 servings

1/4 cup olive oil
1/2 cup chopped walnuts
4 boneless skinless chicken breast halves, pouned thin
2 tbsp. all-purpose flour
1 med. onion, chopped
1 clove garlic, minced
1 cup dry white wine
2 carrots, very thinly sliced
1/4 cup lemon juice
1/2 tsp. dried thyme leaves
1 zucchini, very thinly sliced
1 yellow squash very thinly sliced
Chopped fresh parsley

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