Ingredients Jump to Instructions ↓

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

  2. 4 chicken breasts -- boned and skinned

  3. 4 tablespoons extra virgin olive oil

  4. 1 sprig rosemary & thyme

  5. 1 lime -- juice & grated peel

  6. 3 ounces pine nuts -- lightly toasted*

  7. 1 tablespoon capers

  8. 2 cloves garlic -- finely chopped

  9. 4 ounces white wine

Instructions Jump to Ingredients ↑

  1. 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.

  2. * To toast pine nuts, preheat the oven to 450¡. 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


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