| 1 | Minutes (skillet 10; oven 20) the brown sauce should be ready. |
| 2 | Thoroughly coat the chicken breasts with the flour. |
| 3 | In a large skillet place the oil and heat it on medium high until it is hot. |
| 4 | Add the chicken breasts and saute them for 3 to 4 minutes on each side, or until they are golden brown. |
| 5 | Remove the chicken breasts and place them in a large baking dish. |
| 6 | Cover th drain the oil out of the skillet. |
| 7 | Add the butter and heat it on medium high until it has melted. |
| 8 | Add the pine nuts and saute them for 1 to 2 minutes, or until they are goldenbrown. |
| 9 | Add the garlic and white wine, and cook them for 3 to 4 minutes, or until the wine has evaporated. |
| 10 | Add the lemon juice, parsley, the heated brown sauce, and salt, pepper. |
| 11 | Stir the ingredients together. |
| 12 | Pour the sauce over the chicken. |
| 13 | Preheat the oven to 350. |
| 14 | Bake the chicken for 15 minutes, or until it is very hot. |
| 15 | brown sauce: in a medium saucepan place the butter and heat it on medium until it has melted. |
| 16 | Add the flour and stir it in for 1 minute. |
| 17 | While stirring constantly, slowly add the heated broth. |
| 18 | Continue to stir until the sauce reaches the boiling point. |
| 19 | Add salt and pe |
| 20 | recipe by : valentino, santa monica, ca |
| 21 | ~0700 ( |
