Chicken Breast Piquanté
Print This Recipe
INGREDIENTS 6 (6-ounce) boned chicken breasts
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup flour
2 tablespoons butter
1 tablespoon shelled pinon nuts (pignolia or pine nuts)
1-1/2 cups white wine
1 teaspoon chopped fresh parsleyWash chicken breasts; remove skins and excess fat. Add salt and pepper to flour and mix well. Dust each breast individually with flour.
Melt butter in skillet over medium heat. Add chicken and brown lightly on each side, about 4 to 6 minutes per side.
Add pinon nuts to skillet. Do not let pinons or chicken stick to skillet. Lower heat and add wine. Simmer lightly for 10 minutes. Add parsley. Remove from heat.
Place the chicken on a platter. Pour wine sauce and pinon nuts over the chicken.