thinly sliced scallion (about1 tablespoon, green part only)
Serving Size: 1 (269) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 270 g50 %
Total Fat 30 g46 %
Saturated Fat 4.1 g20 %
Cholesterol 109 mg
Sodium 537.6 mg
Dietary Fiber 1.7 g6 %
Sugars 13.9 g55 %
Protein 40.6 g
To make Walnuts: Place the oil, ginger and garlic in a small skillet. Slowly heat over medium-low until the garlic sizzles. Add the walnuts and honey. Cook on medium heat for about 2 to 3 minutes, adjusting the temperature until the honey boils and sticks to the walnuts and the walnuts turn golden. Sprinkle with the salt, adjusting to taste. Transfer to a side dish or a sheet of aluminum foil. Do not put on paper towels because they will stick.
To make Chicken: With a sharp knife, fillet the chicken breasts through the thickest part to make 8 cutlets.
Place them on a large piece of plastic wrap, sprinkle with salt and pepper, cover with a second sheet of plastic wrap, and gently but firmly pound the chicken with a meat pounder or the underside of a small, heavy skillet to make fillets of even thickness of 1/4 to 1/3 inch.
Spread the flour on a large plate and lightly dredge the cutlets; shake off the excess flour.
Heat 3 tablespoons of the olive oil in a large, broad skillet until hot enough to sizzle.
Add the cutlets a few at a time and cook for 1 to 2 minutes per side, until lightly browned.
As the cutlets are cooked, transfer to a platter and cover with foil to keep warm.
Discard the oil in the skillet and let the skillet cool slightly. Add the remaining 1 tablespoon of oil, ginger and garlic to the skillet. Heat and stir over medium-low heat just until the garlic sizzles. Add the lemon juice, chicken broth and honey. Heat, stirring to loosen any browned bits in the skillet, for about 3 minutes, or until the mixture boils and thickens. Pour the sauce over the chicken and sprinkle with the walnuts and the scallions.