I love this recipe, I make it at least once a month. I do, however, make some slight changes;
I pound my chicken to thinner pieces. I season the flour with salt, pepper, garlic powder and paprika. I use 1/4 cup margarine instead of oil to cook the chicken, this makes the sauce a little less sour. I use 1 cup chicken broth, 1/3 cup dry white wine and about 2 tablespoons of lemon juice. I also add 2 tablespoons of rinsed capers to this as well as the walnut pieces.