Lemon Walnut Chicken

Recipe Info

  • Servings: 1
  • Prep Time: 30 minutes


  • 4 boneless, skinless chicken breasts
  • ¼ teaspoon pepper
  • 2 teaspoons olive oil, divided
  • 1 large shallot, chopped
  • 1 tablespoon cornstarch
  • 1 cup low sodium, fat free chicken broth
  • ½ cup white wine
  • 2 fresh lemons, juiced
  • 2 tablespoons lemon zest
  • 1 teaspoon tarragon
  • ¼ teaspoon black pepper
  • ¼ teaspoon granulated sugar
  • 4 fresh lemon wheels
  • ¼ cup walnuts, chopped


1. Preheat oven to 400°F.

2. Sprinkle chicken breast with pepper. In large, non-stick sauté pan, heat 1 teaspoon olive oil over high heat and pan-sear chicken for 2 minutes on each side until golden brown. Then, roast chicken in oven for 25 minutes until cooked.

3. In same sauté pan, heat remaining 1 teaspoon canola oil over medium-high heat. Add shallots and sauté 3-5 minutes until golden. Add cornstarch and stir until incorporated. Add chicken broth, wine, lemon juice and zest, tarragon, pepper and sugar and cook about 5 minutes, stirring often.

4. Transfer chicken to serving platter, pour sauce over it and top with walnuts and lemon wheels.

The tangy lemon flavor pairs well with vibrant tarragon and crunchy walnuts. In addition to chicken’s lean protein, the nuts add healthy fats.