LEMON CHICKEN WITH WALNUTS

      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
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