4 boneless, skinless chicken breast halvesabout 1-1/4 lbs.), cut into 1-inch cubes
1 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil
1/4 cup lowfat sour cream
1 Tbsp. fresh lemon juice
1 tsp. stone ground mustard
2 apples, cored and thinly sliced
2 stalks celery, thinly sliced diagonally
1/2 cup chopped walnuts
1 Tbsp. chopped fresh chives
Season chicken with salt and ground black pepper. Heat Bertolli Extra Light Tasting Olive Oil in large nonstick skillet over medium-high heat and cook chicken about 10 minutes or until chicken is thoroughly cooked.
Combine sour cream, lemon juice and mustard in medium bowl. Stir in apples, celery, walnuts and chives. Stir in chicken. Serve warm or cold. Serve, if desired, with crusty Italian bread or over greens.
Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.