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

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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