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

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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