Lemon Chicken with Ginger and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
Directions:
1. Lemon Chicken with Ginger and Pine Nuts
2. Cooking Light, Jan/Feb 2008
3. tbs pine nuts
4. tbs minced fresh parsley
5. /8 tsp saffron threads, crushed
6. clove garlic, minced
7. /4 tsp kosher salt (I only used the 1/4 tsp for the pine nut mixture)
8. (6-ounce) skinless, boneless chicken breast halves
9. tbs olive oil
10. /2 cups finely chopped onion (about one medium)
11. tbs finely chopped prosciutto (about 1 ounce)
12. /8 tsp crushed red pepper
13. /3 cup low-sodium, fat-free chicken broth
14. /3 cup dry white wine
15. tbs fresh lemon juice
16. /2 tsp chopped fresh thyme
17. /2 tsp grated peeled fresh ginger
18. /8 tsp freshly ground black pepper
19. bay leaf
20. Combine first 4 ingredients in a mini food chopper; add 1/4 tsp salt. Process until mixture forms a paste. Sprinkle remaining salt evenly over chicken.
21. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove chicken from pan; keep warm. Add onion, prosciutto, and red pepper to pan; saut 2 minutes or until onion is tender. Stir in broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Return chicken to pan. Stir in pine nut mixture; cook 10 minutes or until chicken is done. Discard bay leaf. Yield 6 servings (Serving size: 1 chicken breast and about 2 tbs of pine nut mixture).
22. Note: I added the pine nut mixture before adding back in the chicken so I'd have room to stir and then replaced the lid since the instructions didn't really specify.
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