Lemon chicken with walnuts

Yield: 4 Servings

1/4 c Olive oil divvied      1/2 c Chopped walnuts
4 Boneless skinless chicken Breast halves pounded thin      2 tb All-purpose flour
1 md Onion chopped      1 Clove garlic minced
1 c Dry white wine      2 Carrots very thinly sliced
1/4 c Lemon juice      1/2 ts Dried thyme leaves
1 Zucchini very thinly sliced      1 Yellow squash

very thinly Sliced Chopped fresh parsley In large skillet heat 2 tablespoons olive oil over medium-high heat until hot. Add walnuts; cook and stir 2 to 3 minutes or until lightly browned. Remove with slotted spoon; reserve. Lightly coat chicken breasts in flour. Add remaining 2 tablespoons olive oil to skillet; heat over medium-high heat until hot. Add chicken onion and galic; cook 5 minutes or until chicken is brown turning chicken and stirring occasionally. Add wine carrots lemon juice and thyme. Cover: reduce heat to low and simmer 8 minutes. Add zucchini and squash; cover and simmer 2 minutes or until vegetables are tender-crisp and chicken is no longer pink in center. Remove chicken and vegetables; keep warm. Boil sauce until slightly thickened. Pour over chicken and vegetables. Top with reserved walnuts and parsley. Makes 4 servings. Recipe provided by Filippo Berio Olive Oil From Neighborhood Shopping 9/25/96 Typos by Bobbie Beers