Chicken and Pine Nuts

Course : Chicken
Serves: 4
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4 medium chicken breasts -- boned and skinned
4 tablespoons extra virgin olive oil
1 sprig rosemary and thyme
1 medium lime -- juice and grated peel
3 ounces pine nuts -- lightly toasted*
1 tablespoon capers
2 cloves garlic -- finely chopped
4 ounces white wine

Preparation / Directions:

Cut each chicken breast into thick strips. Heat the olive oil in a seasoned pan. Fry the chicken pieces with the rosemary and thyme until the chicken is golden. Add the remaining ingredients and bring to a boil. Reduce the heat to medium and let the sauce thicken while the chicken continues to cook (about 5 minutes). Discard the herbs. Serve the chicken on warmed plates and moisten with sauce. * To toast pine nuts, preheat the oven to 450ยก. Place the nuts in a shallow tin and roast, stirring often for 2 minutes. Do not overcook, for pine nuts burn easily. Chris in Phoenix


Nutritional Information:

2950 Calories (kcal); 195g Total Fat; (61% calories from fat); 258g Protein; 19g Carbohydrate; 742mg Cholesterol; 819mg Sodium

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