|8||Chicken breast halves|
|½ cup||Flour -- or as needed|
|½ cup||Cooking oil|
|1¼ cup||Pine nuts|
|4||Cloves garlic -- minced|
|1 cup||Dry white wine|
|2||Lemons -- juiced|
|1 bunch||Parsley -- chopped|
|½ teaspoon||Salt -- or to taste|
|¼ teaspoon||Pepper -- or to taste|
|BROWN SAUCE -- heated|
|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 hot. Add the chicken breasts and saute them for 3 to 4 minutes on each side, or until they are golden brown. Remove the chicken breasts and place them in a large 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 high until it has melted. Add the pine nuts and saute them for 1 to 2 minutes, or until they are goldenbrown. 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. Stir the ingredients together. Pour the sauce over the chicken. Preheat the oven to 350. Bake the chicken for 15 minutes, or until it is very hot.
BROWN SAUCE: In a medium saucepan place the butter and heat it on medium until it has melted. Add the flour and stir it in for 1 minute. While stirring constantly, slowly add the heated broth.
Continue to stir until the sauce reaches the boiling point. Add salt and pepper. It is sauce.
Recipe By : Valentino, Santa Monica, CA
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