*  Exported from  MasterCook  *

                          Chicken with Pine Nuts

Recipe By     : Valentino, Santa Monica, CA
Serving Size  : 8    Preparation Time :0:30
Categories    : Beach                            Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 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 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. 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.

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NOTES: "Pine nuts give [the chicken] a delicious, distinict flavor,
everyone loves, and it is very easy to make." The Brown Sauce is a
"very simple recipe. But, a restaurant can afford the time to make
stock. At home, we use broth, spruced up with spices and herbs."
-- Piero Selvagio, owner Valentino's, an innovative Italian restaurant

[from Stromquist and Stromquist (1990),
 Southern California Beach Recipe.
 Sante Fe, NM: Tierra Pubs.]