Tangy Apricot Walnut Chicken

•  2 tablespoons of butter
•  4 chicken breasts
•  1 sliced onion
• ⅓ cup of apricot preserves
• ¼ cup of lemon juice
•  1 ½ tablespoons of spicy brown mustard
•  ½ teaspoon of garlic salt
•  2 sliced zucchini
•  ½ cup of toasted walnuts
• Fresh chopped rosemary
• Freshly ground pepper

1) Melt butter, add chicken and onion. 2) Cook until chicken is lightly browned and onions are softened. 3) Add preserves, lemon juice, mustard, garlic salt and zucchini. 4) Cook over medium heat for 5 minutes. 5) Sprinkle with walnuts and rosemary. Season with pepper.

© Recipe and image provided by the California Walnut Commission.