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Walnut-Caper Chicken

By eMeals

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    Serves 6

    Total Time 30 minutes

    Prep Time 10 minutes

    Difficulty Level


    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


    1. 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.

    2. 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.

    3. Meanwhile, toast nuts in a dry skillet over medium-high heat 2 to 3 minutes or until fragrant.

    4. 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.

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