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