Walnut-Caper Chicken
Serves: 6
Total Time: 30 minutes
Prep Time: 10 minutes
Difficulty Level:
BY EMEALS
INGREDIENTS
6 (6-oz) boneless, skinless chicken breasts
¾ tsp salt, divided
¼ tsp black pepper
5 Tbsp olive oil, divided
½ cup chopped walnuts
3 Tbsp drained capers
⅓ cup chopped fresh parsley
1 Tbsp balsamic vinegar
2 tsp lemon zest
¼ tsp crushed red pepper
INSTRUCTIONS
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Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with ½ tsp salt and pepper.
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Cook chicken, in batches, in ½ Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done.
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Meanwhile, toast nuts in a dry skillet over medium-high heat 2 to 3 minutes or until fragrant.
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Cook capers in ¼ cup hot oil in skillet over medium heat 5 minutes or until capers are browned. Remove from heat; stir in nuts, parsley, vinegar, lemon zest, red pepper, and ¼ tsp salt. Spoon over chicken.
