Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf

Ingredients

• 1 cup chopped shallots
• About 2 tbsp. olive oil
• About 2 tbsp. butter
• freshly ground black pepper
• Kosher salt
• 4 boned, skinned chicken breast halves (each 6 to 7 oz.)
• 1 cup panko (Japanese bread crumbs) or other fine dried bread crumbs
• + 9 more ingredients
• • 1 cup finely chopped roasted, salted macadamia nuts* (about 4 oz.)
  • 1 cup coconut milk
  • 1 cup all-purpose flour
  • Coconut Pilaf
  • 1 cup reduced-sodium chicken broth
  • ½ cup Viognier or other dry white wine
  • 1 ½ tablespoons chopped garlic
  • 1 ½ tablespoons chopped ginger
  • ½ cup freshly squeezed orange juice* (from about 2 oranges)

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,...

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