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

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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