 |
Chicken with Pine Nuts
* Exported from MasterCook *
Chicken with Pine Nuts
Recipe By : Valentino, Santa Monica, CA
Serving Size : 8 Preparation Time :0:30
Categories : Beach Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 chicken breast halves
1/2 cup flour -- or as needed
1/2 cup cooking oil
1/3 cup butter
1 1/4 cups pine nuts
4 cloves garlic -- minced
1 cup dry white wine
2 lemons -- juiced
1 bunch parsley -- chopped
1/2 teaspoon salt -- or to taste
1/4 teaspoon pepper -- or to taste
BROWN SAUCE -- heated
4 tablespoons butter
4 tablespoons flour
2 cups chicken broth -- heated
salt and pepper -- to taste
MINUTES (Skillet 10; Oven 20)
The brown sauce should be ready.
Thoroughly coat the chicken breasts with the flour.
In a large skillet place the oil and heat it on medium high until it is ho
t. Add the chicken breasts and saute them for 3 to 4 minutes on each side, or u
ntil they are golden brown. Remove the chicken breasts and place them in a larg
e baking dish. Cover the dish and keep the chicken warm.
Drain the oil out of the skillet. Add the butter and heat it on medium hig
h until it has melted. Add the pine nuts and saute them for 1 to 2 minutes, or
until they are golden brown.
Add the garlic and white wine, and cook them for 3 to 4 minutes, or until
the wine has evaporated.
Add the lemon juice, parsley, the heated Brown Sauce, and salt, pepper. St
ir the ingredients together.
Pour the sauce over the chicken.
Preheat the oven to 350. Bake the chicken for 15 minutes, or until it is v
ery hot.
BROWN SAUCE:
In a medium saucepan place the butter and heat it on medium until it has me
lted. Add the flour and stir it in for 1 minute. While stirring constantly, slo
wly add the heated broth. Continue to stir until the sauce reaches the boiling
point. Add salt and pepper. It is sauce.
- - - - - - - - - - - - - - - - - -
NOTES : "Pine nuts give [the chicken] a delicious, distinict flavor, everyone l
oves, and it is very easy to make." The Brown Sauce is a "very simple recipe. B
ut, a restaurant can afford the time to make stock. At home, we use broth, spru
ced up with spices and herbs."
-- Piero Selvagio, owner Valentino's, an innovative Italian restaurant
[from Stromquist and Stromquist (1990), Southern California Beach Recipe. Sant
e Fe, NM: Tierra Pubs.]
|
|
