Walnut Chicken

Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Season the chicken breasts with salt and pepper on both sides, then place them in the hot oil and sear for 3-4 minutes per side until golden brown. Transfer the seared chicken to a plate.

In the same skillet, add the chopped onions and minced garlic, stirring frequently until the onions become translucent and fragrant, about 3-4 minutes.

Add the chopped walnuts to the skillet and toast them for 1-2 minutes, stirring constantly to prevent burning. Sprinkle the flour, cinnamon, and red pepper flakes over the walnuts and onions, stirring to coat evenly.

Deglaze the skillet by pouring in the chicken broth, scraping the bottom to release any browned bits. Stir in the white wine vinegar until well combined.

Return the seared chicken breasts to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover partially, and simmer for 15-20 minutes until the chicken is cooked through and the sauce thickens slightly.

Stir in the chopped parsley just before serving. Taste and adjust seasoning with salt and pepper as needed.

Serve each chicken breast over a bed of cooked rice, spooning the walnut sauce generously over the top.