Recipe: Chicken with Walnuts (French, using chicken breasts, serves 3)

CHICKEN WITH WALNUTS

3 boneless, skinless chicken breast halves
Freshly ground black pepper
1 tablespoon olive oil
1/2 cup dry white wine such as a fume blanc, divided use
1 tablespoon finely chopped shallots
1 teaspoon minced garlic
1/2 cup walnut halves, or roughly chopped walnuts
1/2 cup no-fat chicken broth
1 teaspoon freshly squeezed lemon juice
1/4 cup light cream
3 cups hot cooked rice or couscous (for serving)

Remove all visible fat from chicken breast halves. Rinse and pat dry with paper towels. Sprinkle lightly with freshly ground black pepper. Heat olive oil in large, heavy non-stick skillet. Add chicken and saute until lightly browned, about 2 minutes. Turn and continue cooking 2 more minutes. Remove from pan and set aside.

Add 1/4 cup wine, shallots and garlic. Cook over medium high heat until shallots have softened slightly, 1 or 2 more minutes.

Add remaining 1/4 cup wine to pan. Stir in walnuts and saute about 1 minute.

Combine chicken broth and lemon juice and add to pan. Return chicken breasts to pan.

Heat cream for 30 seconds on high in microwave; stir into sauce around chicken breasts. Turn chicken breasts and continue cooking until sauce has thickened and chicken is done, about 4 or 5 minutes.

Serve immediately over rice or couscous.

Makes 3 servings
Source: French Farmhouse Cookbook by Susan Herrmann Loomis