Ingredients
8 chicken breast halves
1/2 cup flour -- or as needed
1/2 cup cooking oil
1/3 cup butter
1 1/4 cup pine nuts
4 cloves garlic -- minced
1 cup dry white wine
2 lemons -- juiced
1 bunch parsley -- chopped
1/2 tsp salt -- or to taste
1/4 tsp pepper -- or to taste
1 brown sauce -- heated
4 tbsp butter
4 tbsp flour
2 cup chicken broth -- heated
1 salt and pepper -- to taste
Directions
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
Servings: 8 servings
Chicken With Pine Nuts Recipe brought to you by Recipe Ideas
Categories: Chicken; Nut; Poultry
The History of Recipes
Written recipes as a concept can be observed way back into antiquity, at least as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that is, mostly, these ancient cook books were just primitive pictorial instructions for preparing food.
Much later, in Roman times a roman called Apicius compiled a number of documents describing recipes prepared by his fellow Romans. In his works, he recounts how the meals were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Romans were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks such as bay, rue and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from the East, including spices such as parsley, basil and rosemary. These new foods and tastes was responsible for an explosion in recipe books, the majority of which still exist in private libraries. When we get to the twentieth century, cookery books were in great demand, mostly due to increased literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this Chicken With Pine Nuts recipe.
