Title: Lemon chicken with walnuts
 Categories: New import
      Yield: 4 Servings
 
    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