Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf

Ingredients

  • 1 cup all-purpose flour
  • 1 cup coconut milk
  • 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.)
  • Kosher salt
  • freshly ground black pepper
  • About 2 tbsp. butter
  • About 2 tbsp. olive oil
  • 1 cup chopped shallots
  • 1 1/2 tablespoons chopped ginger
  • 1 1/2 tablespoons chopped garlic
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup Viognier or other dry white wine
  • 1/2 cup freshly squeezed orange juice* (from about 2 oranges)
  • Coconut Pilaf

Description

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