Macadamia chicken with orange-ginger sauce
Description
This dish is layered with tropical flavors to match Viognier's (California white wine) perfume and bright citrus and stone fruit flavors.
Serve with coconut pilaf: Spoon coconut pilaf onto plates, top with chicken, and serve with sauce.
Serves 4.
Serve with coconut pilaf: Spoon coconut pilaf onto plates, top with chicken, and serve with sauce.
Serves 4.
Ingredients
1 cup each all-purpose flour and coconut milk
1 cup finely chopped roasted, salted macadamia nuts ( about 4 oz.)
1 cup panko ( Japanese bread crumbs)
4 boned, skinned chicken breast halves ( each 6 to 7 oz.)
Kosher salt and freshly ground black pepper
About 2 tbsp. each butter and olive oil
1 cup chopped shallots
1 1/2 tbsp each chopped ginger ad 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)
1 cup finely chopped roasted, salted macadamia nuts ( about 4 oz.)
1 cup panko ( Japanese bread crumbs)
4 boned, skinned chicken breast halves ( each 6 to 7 oz.)
Kosher salt and freshly ground black pepper
About 2 tbsp. each butter and olive oil
1 cup chopped shallots
1 1/2 tbsp each chopped ginger ad 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)
Instructions
1. Preheat oven to 375 F degrees. Put flour and coconut milk in separate wide, shallow bowls. In another bowl, mix nuts and panko. Rinse chicken and pat dry. Sprinkle all over with salt and pepper.
2. Put 2 tbsp. butter and 2 tbsp. olive oil in a large frying pan over medium heat. Dredge chicken in flour, shaking off excess; dip into coconut milk, letting excess drip off; then press into nut mixture to coat on all sides. Reserve coconut milk.
Lay chicken in frying pan in a single layer and cook until golden brown on the bottom, 3 to 4 minutes. With a spatula, turn pieces ( taking care not to break off nut coating) and brown on the other side, 2 to3 minutes longer. Transfer chicken to a baking pan and bake until no longer pink in center of thickest part ( cut to test), 15-20 minutes.
3.Meanwhile, wipe any scorched nuts from pan with paper towel. If pan is dry, add 1 tbsp. each butter and olive oil, then shallots, ginger and garlic. Cook over medium heat, stirring often, until beginning to brown, about 5 minutes. Pour in broth, wine, and orange juice. Boil until liquid is reduced by about half, 8-10 minutes.
4. Pour mixture into a blender and, holding lid down tightly with a towel, whirl until very smooth. Return sauce to frying pan and add 1/4 cup reserved coconut milk
(discard reminder) and salt and and pepper to taste; stir over low heat until hot, then pour into a small bowl.
2. Put 2 tbsp. butter and 2 tbsp. olive oil in a large frying pan over medium heat. Dredge chicken in flour, shaking off excess; dip into coconut milk, letting excess drip off; then press into nut mixture to coat on all sides. Reserve coconut milk.
Lay chicken in frying pan in a single layer and cook until golden brown on the bottom, 3 to 4 minutes. With a spatula, turn pieces ( taking care not to break off nut coating) and brown on the other side, 2 to3 minutes longer. Transfer chicken to a baking pan and bake until no longer pink in center of thickest part ( cut to test), 15-20 minutes.
3.Meanwhile, wipe any scorched nuts from pan with paper towel. If pan is dry, add 1 tbsp. each butter and olive oil, then shallots, ginger and garlic. Cook over medium heat, stirring often, until beginning to brown, about 5 minutes. Pour in broth, wine, and orange juice. Boil until liquid is reduced by about half, 8-10 minutes.
4. Pour mixture into a blender and, holding lid down tightly with a towel, whirl until very smooth. Return sauce to frying pan and add 1/4 cup reserved coconut milk
(discard reminder) and salt and and pepper to taste; stir over low heat until hot, then pour into a small bowl.
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