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

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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