Lemon Chicken With Ginger And Pine Nuts - cooking recipe

Ingredients

2 tablespoons pine nuts
2 tablespoons fresh minced parsley
1/8 teaspoon saffron thread, crushed
1 garlic clove, minced
3/4 teaspoon kosher salt, divided
6 (6 ounce) boneless skinless chicken breast halves
2 tablespoons olive oil
1 1/2 cups finely chopped onions
2 tablespoons prosciutto, finely chopped
1/8 teaspoon crushed red pepper flakes
1/3 cup chicken broth
1/3 cup dry white wine
2 tablespoons fresh lemon juice
1 1/2 teaspoons thyme, chopped
1/2 teaspoon fresh ginger, grated
1/8 teaspoon black pepper
1 bay leaf

Preparation

Combine first 4 ingredients in small food processor add 1/4 teaspoons salt. Process until it is a paste.
Sprinkle remaining salt over chicken evenly.
Heat oil in a large non-stick skillet over medium heat. Add chicken cook 3 minutes on each side (or until brownwed).
Remove chicken from pan and keep warm. Add onion, prosciutto and red pepper to the pan; saute for 2 minutes or until onion is tender.
Stir in broth and remaining ingredients; bring to a boit. Cover, reduce heat, simmer for 20 minutes.
Return chicken to pan, stir in pine nut mixture. Cook 10 minutes or until chicken is done. Discard bay leaf.