Chicken Braised in Walnut Sauce (Persian Dish)

From Sister's Cafe

This was a delicious different chicken dish. That says a lot considering I am not really a fan of meat, especially chicken, at this point in the pregnancy. Port said it would have been his new favorite if I wouldn't have burned the rice! Definitely a keeper and will make again.

2 tsp olive oil
4 (8oz) chicken breast halves, skinned (I used boneless, skinless chicken breasts that were really thin)
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.