Chrysalis Vineyards - Recipes - Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf - 2016

Ingredients

• 1 cup All-purpose flour
• 1 cup Coconut milk
• 1 cup Finely chopped, roasted, salted macadamia nuts
• 1 cup Panko
• 4 Boned, skinned chicken breast halves
• Kosher salt
• Fresh ground black pepper
• 2 tbsps Butter
• 2 tbsps Olive oil
• 1 cup Chopped shallots
• 1 1/2 tbsps Chopped ginger
• 1 1/2 tbsps Chopped garlic
• 1 cup Reduced sodium chicken broth
• 1/2 cup Chrysalis Vineyards Viognier
• 1/2 cup Freshly squeezed orange juice
• Coconut Pilaf
• 1 cup Finely chopped onion
• 1 1/2 cups Jasmine rice
• 3/4 cup Chrysalis Vineyards Viognier
• 1/2 cup Coconut milk
• 1/2 tsp Salt
• 2 tbsps Finely grated orange peel