Chicken breasts with rosemary, pine nuts & verjuice

Name: Chicken breasts with rosemary, pine nuts & verjuice
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 50 grams raisins; 100 milliliters verjuice; 2 sprigs rosemary; 1 serving extra-virgin olive oil; 4 chicken breasts, skin on; 25 grams pine nuts; 25 grams butter

If you have roughly 35 minutes to spend in the kitchen, Chicken breasts with rosemary, pine nuts & verjuice might be an excellent gluten free recipe to try. This main course has 426 calories, 50g of protein, and 20g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from BBC Good Food requires raisins, butter, chicken breasts, and olive oil. If you like this recipe, you might also like recipes such as Chicken Breasts with Spinach, Goat Cheese and Pine Nuts, Grilled Moroccan Spiced Chicken Breasts Stuffed with Couscous and Pine Nuts, and Pan-Roasted Cauliflower With Pine Nuts, Garlic and Rosemary.

Instructions

Put the raisins and verjuice in a bowl and microwave on defrost setting (or warm gently in a pan) for 5 minutes, then cool. Strain, reserving both raisins and verjuice.

Ingredients you will need

Verjus

Raisins

Equipment you will use

Microwave

Bowl

Frying Pan

Strip the rosemary leaves from the stalks and reserve the leaves for another use.

Ingredients you will need

Rosemary

Put the stalks into a bowl with 3 tbsp olive oil and a little freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Olive Oil

Equipment you will use

Bowl

Add the chicken breasts and marinate for at least 1 hour.

Ingredients you will need

Chicken Breast

Choose a wide frying pan with enough room for the chicken breasts to cook with lots of space between them. Toss the pine nuts with a little olive oil over medium heat in this pan until golden brown, then cool on a paper towel.

Ingredients you will need

Chicken Breast

Olive Oil

Pine Nuts

Equipment you will use

Paper Towels

Frying Pan

Heat the butter in the pan until golden brown, then add 1 tbsp olive oil to stop it burning. Pan-fry the chicken, skin side down, over moderate heat until golden, 6-10 minutes. Turn and cook the other side for 3-4 minutes. (The total cooking time depends on the thickness of the meat, but two-thirds of the cooking time should be on the skin side.)

Ingredients you will need

Olive Oil

Meat

Butter

Equipment you will use

Frying Pan

When the chicken is cooked, season, remove from the pan, then rest, skin-side down. Discard any butter from pan and toss in the raisins.

Ingredients you will need

Whole Chicken

Raisins

Butter

Equipment you will use

Frying Pan

Pour in the reserved verjuice and deglaze the pan over the heat until the liquid has reduced by half. Stir in the pine nuts and return the chicken to the pan. Taste the sauce for seasoning before serving.

Ingredients you will need

Pine Nuts

Seasoning