*  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 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.
     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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 NOTES : “Pine nuts give [the chicken] a delicious, distinict flavor, everyone l
 oves, and it is very easy to make.” The Brown Sauce is a “very simple recipe. B
 ut, a restaurant can afford the time to make stock. At home, we use broth, spru
 ced up with spices and herbs.”
 -- Piero Selvagio, owner Valentino’s, an innovative Italian restaurant
 [from  Stromquist and Stromquist (1990), Southern California Beach Recipe. Sant
 e Fe, NM: Tierra Pubs.]