Chicken Braised in Walnut Sauce (Persian Dish)

This is yet another very yummy chicken dish! I originally got it many years ago from wonderful Erin and have made it many, many times since, so the credit definitely goes to her! It's become one of those recipes that I find myself making over and over again. In fact, I have even made it one of my food storage meals for my family by simply adjusting a few of the ingredients. Enjoy!

Chicken Braised in Walnut Sauce

Submitted by Amy ~ The Sisters Cafe

2 tsp olive oil
4 (8oz) chicken breast halves, skinned
1/3 c. finely chopped onions
1 clove garlic, minced
½ c. finely chopped walnuts
2 T. flour
½ t. cinnamon
¼ t. ground red pepper
1 (14oz) can chicken broth
¼ c. finely chopped fresh parsley
1 T. white wine vinegar
¼ t. salt
¼ t. pepper
2 c. rice

Heat oil over medium heat. Cook chicken 3 minutes on each side until browned. Remove from pan. Add onion and garlic. Cook 2 minutes or until tender, stirring constantly. Add walnuts and cook one minute or until toasted and fragrant, stirring constantly. Combine flour, cinnamon, and red pepper, and sprinkle over walnuts, stirring to coat. Add broth, stir with whisk. Return chicken to pan breast side up. Cover and simmer 15 min or until chicken is done and sauce is slightly thick. Stir in parsley, vinegar, salt, and pepper. Serve over rice. Makes 4 servings.