Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf

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

Ingredients

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

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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