Try this Chicken with Honey And Pine Kernels recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a frying or griddle pan. Add the chicken breasts skin side down and cook for 4-5 minutes until golden. Turn over and repeat with the other side. Heat the milk and stock in a flameproof casserole then remove from the heat. Add the saffron or turmeric, half the parsley, the sage and thyme and leave to infuse for 10 minutes. Add the chicken to the casserole bring to the boil and simmer for a further 10-15 minutes, until the chicken is cooked through. Stir in the honey and add seasoning to taste. Transfer the chicken to a warmed serving plate and keep warm. Strain the cooking liquid and return to the heat. Stir in the blended cornflour and cook for 1-2 minutes until thickened and smooth. Pour over the chicken and sprinkle with the remaining parsley and toasted pine kernels. NOTES : A modern variation of a medieval recipe.
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Serving Size: 1 Serving (11g) | ||
Recipe Makes: 4 servings | ||
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Calories: 15 | ||
Calories from Fat: 7 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 13mg | 0 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
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