Macadamia Chicken & Orange-Ginger Sauce & Coconut
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1 cup coconut milk
1 cup finely chopped roasted, salted macadamia nuts* (about 4 oz.)
1 cup panko (Japanese bread crumbs) or other fine dried bread crumbs
4 boned, skinned chicken breast halves (each 6 to 7 oz.
freshly ground black pepper
About 2 tbsp. butter
About 2 tbsp. olive oil
1 cup chopped shallots
1 1/2 tablespoons chopped ginger
1 1/2 tablespoons chopped garlic
1 cup reduced-sodium chicken broth
1/2 cup Viognier or other dry white wine
1/2 cup freshly squeezed orange juice* (from about 2 oranges
2. Put 2 tbsp. butter and 2 tbsp. olive oil in a large frying pan over medium heat. Dredge chicken in flour, shaking off excess; dip into coconut milk, letting excess drip off; then press into nut mixture to coat on all sides. Reserve coconut milk. Lay chicken in frying pan in a single layer and cook until golden brown on the bottom, 3 to 4 minutes. With a spatula, turn pieces (taking care not to break off nut coating) and brown on the other side, 2 to 3 minutes longer. Transfer chicken to a baking pan and bake until no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
3. Meanwhile, wipe any scorched nuts from pan with a paper towel. If pan is dry, add 1 tbsp. each butter and olive oil, then shallots, ginger, and garlic. Cook over medium heat, stirring often, until beginning to brown, about 5 minutes. Pour in broth, wine, and orange juice. Boil until liquid is reduced by about half, 8 to 10 minutes.
4. Pour mixture into a blender and, holding lid down tightly with a towel, whirl until very smooth. Return sauce to frying pan and add 1/4 cup reserved coconut milk (discard remainder) and salt and pepper to taste; stir over low heat until hot, then pour into a small bowl.
5. Spoon Coconut Pilaf onto plates, top with chicken, and serve with sauce.
*Chop the nuts by pulsing briefly in a food processor. Finely shred the peel from the oranges and save it for the pilaf.