Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf

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

Ingredients

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

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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