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Garnish with chopped fresh parsley.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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.
This is definitely my go to recipe. I love making this with a side of mashed potatoes instead of rice, and I omit the walnuts because my family does not enjoy those. This recipe does require a bit of altering, for instance I only add a little bit of lemon juice as the first time I made this it did turn out too lemony! It does have an interesting flavor which some may not like, but my family enjoys it and it is very easy to make!