Lemon Chicken With Ginger and Pine Nuts |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I found this in Cooking Light and am putting it here to store it. Ingredients:
2 tablespoons pine nuts |
2 tablespoons fresh minced parsley |
1/8 teaspoon saffron thread, crushed |
1 garlic clove, minced |
3/4 teaspoon kosher salt, divided |
6 (6 ounce) boneless skinless chicken breast halves |
2 tablespoons olive oil |
1 1/2 cups finely chopped onions |
2 tablespoons prosciutto, finely chopped |
1/8 teaspoon crushed red pepper flakes |
1/3 cup chicken broth |
1/3 cup dry white wine |
2 tablespoons fresh lemon juice |
1 1/2 teaspoons thyme, chopped |
1/2 teaspoon fresh ginger, grated |
1/8 teaspoon black pepper |
1 bay leaf |
Directions:
1. Combine first 4 ingredients in small food processor add 1/4 teaspoons salt. Process until it is a paste.
2. Sprinkle remaining salt over chicken evenly.
3. Heat oil in a large non-stick skillet over medium heat. Add chicken cook 3 minutes on each side (or until brownwed).
4. Remove chicken from pan and keep warm. Add onion, prosciutto and red pepper to the pan; saute for 2 minutes or until onion is tender.
5. Stir in broth and remaining ingredients; bring to a boit. Cover, reduce heat, simmer for 20 minutes.
6. Return chicken to pan, stir in pine nut mixture. Cook 10 minutes or until chicken is done. Discard bay leaf.
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