Chicken with Honey-Walnut Sauce
2 cloves garlic, peeled
1/3 cup chopped fresh parsley
1 tsp grated lemon zest
3 Tbs fresh lemon juice
2 tsp olive oil
1/2 tsp salt
1/2 tsp dried rosemary
4 skinless, boneless chicken breasts
3 Tbs honey
3 Tbs reduced sodium chicken broth, defatted
2 Tbs finely chopped walnuts
1 Tbs Dijon mustard
In a small pot of boiling water, cook the garlic for 2 minutes to blanch. Drain and finely chop.
In a small bowl, combine the garlic, parsley and lemon zest. Set aside. Preheat the broiler or prepare the grill.
In a large bowl, combine 2 tablespoons of the lemon juice, the oil, salt and rosemary. Add the chicken, turning to coat well.
Place the chicken on the broiler rack and broil or grill 6 inches from the heat, turning once, for 8 minutes, or until golden brown and cooked through.
Meanwhile, in a small bowl, combine the honey, broth, walnuts, mustard and the remaining 1 tablespoon lemon juice.
Place the chicken on 4 plates, spoon the sauce over the chicken, sprinkle with the parsley mixture, and serve.
Yield: 4 servings
Submitted by Denise
Poultry Dishes
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