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Ingredients1 h servings 438 cals
Original recipe yields 4 servings
- Coat chicken with flour.
- Heat olive oil in a skillet over medium-high heat; cook chicken with garlic, ginger, and bay leaves until chicken is browned, about 5 minutes per side.
- Mix wine, vinegar, and honey together in a saucepan over medium heat; cook and stir until sauce is reduced by half, about 5 minutes. Add orange juice, lemon juice, salt, black pepper, and cayenne pepper and continue cooking until sauce is reduced by 2/3, about 10 minutes. Strain reduction sauce.
- Pour strained reduction sauce over chicken; add pine nuts and simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cook's Note:
- My recommendation would be to double the sauce as this recipe seems to produce too little sauce for my taste. However, this sauce is quite strong!
Per Serving: 438 calories; 12.2 g fat; 30 g carbohydrates; 47.3 g protein; 117 mg cholesterol; 684 mg sodium. Full nutrition