How To make Chicken with Pine Nuts
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.
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A simple recipe made with a few ingredients: vermicelli pasta, rice, and olive oil, topped with toasted pine nuts.
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INGREDIENTS:
???? 2 cups long grain or medium grain rice
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???? 2 1/2 tbsp olive oil
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Pine-Nuts With Chicken Cubes 裕子肉丁
裕子肉丁
Ingredients (A)
300 gm chicken meat, diced
100 gm pine-nuts
1/2 carrot, diced
150 gm celery, diced
2 cups Neptune cooking oil
5 water chestnuts, diced
1 red pepper, diced
Marinade for chicken (B)
1 teaspoon soy sauce
1 teaspoon chicken stock granule
1 teaspoon corn flour
dash of pepper
1/2 teaspoon sesame oil
Ingredients (C)
1 tablespoon fermented soy bean paste (spicy)
3 cloves garlic, chopped
Seasoning (D)
1 teaspoon soy sauce
1/2 teaspoon chicken stock granule
2 tablespoons water
dash of pepper
1/2 teaspoon sesame oil
Thickening (E)
1/2 teaspoon corn flour
+
1 tablespoon water = mixed
Method
1. Marinate chicken with (B) for 10 minutes.
2. Heat up Neptune cooking oil, deep fry pinenuts on low heat till light brown. Dish & drain.
3. Scald chicken in oil, dish & drain. Scald the vegetables from Ingredients (A), dish & drain.
4. Saute Ingredients (C) till fragrant. Add all the vegetables (Ingredients A) & seasoning (D), stir-fry till cook. Add chicken cubes & cook well. Thicken with corn flour water (E). Put in pine-nuts. Dish & serve.
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