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

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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