Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf

Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf
Photo by Thomas J. Story

Ingredients

  • ½ cup Viognier or other dry white wine
  • 1 ½ tablespoons chopped ginger
  • 1 cup panko (Japanese bread crumbs) or other fine dried bread crumbs
  • 1 cup reduced-sodium chicken broth
  • freshly ground black pepper
  • 1 ½ tablespoons chopped garlic
  • 1 cup finely chopped roasted, salted macadamia nuts* (about 4 oz.)
  • + 25 more ingredients
    • 4 boned, skinned chicken breast halves (each 6 to 7 oz.)
    • 1 cup coconut milk
    • 1 ½ tablespoons chopped garlic
    • 1 cup all-purpose flour
    • 1 cup finely chopped roasted, salted macadamia nuts* (about 4 oz.)
    • ½ cup Viognier or other dry white wine
    • 1 cup panko (Japanese bread crumbs) or other fine dried bread crumbs
    • 1 ½ tablespoons chopped ginger
    • About 2 tbsp. olive oil
    • Coconut Pilaf
    • 1 cup coconut milk
    • Coconut Pilaf
    • ½ cup freshly squeezed orange juice* (from about 2 oranges)
    • 1 cup all-purpose flour
    • 1 cup chopped shallots
    • freshly ground black pepper
    • Kosher salt
    • 1 cup chopped shallots
    • About 2 tbsp. olive oil
    • 4 boned, skinned chicken breast halves (each 6 to 7 oz.)
    • About 2 tbsp. butter
    • ½ cup freshly squeezed orange juice* (from about 2 oranges)
    • About 2 tbsp. butter
    • Kosher salt
    • 1 cup reduced-sodium chicken broth

1. Preheat oven to 375°. Put flour and coconut milk in separate wide, shallow bowls. In another bowl, mix nuts and panko. Rinse chicken and pat dry. Sprinkle all over with salt and pepper. 2. Put 2 tbsp. butter and 2 tbsp. olive oil in a large frying pan over medium heat. Dredge chicken in flour,...

View full recipe at My Recipes

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