Lemon Chicken with Ginger and Pine Nuts
Ingredients
2 tablespoons pine nuts
2 tablespoosn fresh parsley
1⁄8 teaspoon saffron threads
1 clove garlic
3⁄4 teaspoon kosher salt, divided
6 (6 ounces each) boneless, skinless chicken breasts
2 teaspoons olive oil
1 1⁄2 cup onion, finely chopped
1-3 ounces prosciutto, finely chopped
1⁄8 teaspoon crushed red pepper
1⁄3 cup chicken broth
1⁄3 cup white wine
2 tablespoons fresh lemon juice
1 1⁄2 teaspoons fresh thyme, chopped, or 1⁄2 teaspoon dried
1⁄2 teaspoon fresh ginger, grated
1⁄8 teaspoon freshly ground black pepper
1 bay leaf
Instructions
1. Combine first 4 ingredients in a mini food chopper; add 1⁄4 teaspoon salt. Process until mixture forms a paste. Sprinkle remaining 1⁄2 teaspoon salt evenly over chicken. (I used the chopper attachment for my immersion blender.)
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add onion, prosciutto, and red pepper to pan; sauté 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; cover and cook 10 minutes or until chicken is done. Discard bay leaf.
Comments
This recipe is from Cooking Light’s 2009 Annual. I’m always on the lookout for new and delicious chicken recipes and this seemed like it would fit the bill. It’s relatively easy to bring together, especially if you take a few minutes to bring everything together before you start cooking. This is a lesson I often forget when Art is out of town!
The recipe has a nice amount of unattended time, which is great for preparing a side dish!
Shown here with Mushroom Risotto with Peas.
Cooking Light 2009