Instructions: 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.

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