Lemon Chicken With Ginger and Pine Nuts
"I found this in Cooking Light and am putting it here to store it."
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 2 tablespoons pine nuts
- 2 tablespoons fresh minced parsley
- 1⁄8 teaspoon saffron thread, crushed
- 1 garlic clove, minced
- 3⁄4 teaspoon kosher salt, divided
- 6 (6 ounce) boneless skinless chicken breast halves
- 2 tablespoons olive oil
- 1 1⁄2 cups finely chopped onions
- 2 tablespoons prosciutto, finely chopped
- 1⁄8 teaspoon crushed red pepper flakes
- 1⁄3 cup chicken broth
- 1⁄3 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 1⁄2 teaspoons thyme, chopped
- 1⁄2 teaspoon fresh ginger, grated
- 1⁄8 teaspoon black pepper
- 1 bay leaf
directions
- Combine first 4 ingredients in small food processor add 1/4 teaspoons salt. Process until it is a paste.
- Sprinkle remaining salt over chicken evenly.
- Heat oil in a large non-stick skillet over medium heat. Add chicken cook 3 minutes on each side (or until brownwed).
- Remove chicken from pan and keep warm. Add onion, prosciutto and red pepper to the pan; saute for 2 minutes or until onion is tender.
- Stir in broth and remaining ingredients; bring to a boit. Cover, reduce heat, simmer for 20 minutes.
- Return chicken to pan, stir in pine nut mixture. Cook 10 minutes or until chicken is done. Discard bay leaf.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I just found out that I am allergic to gluten, cow's milk, goat's milk and have a slight allergy to sugar and almonds. I came to this sight to find news things that I can eat within my restrictions.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
