PINE NUTS CROWN THIS DISH PERFECTLY ENJOY DAN:

               CHICKEN BREAST WITH PINE NUTS by CHEF DAN:

Serves 4

INGREDIENTS:

4 chicken breast, boneless, skinless, pounded with a cast-iron skillet until about 1/4-inch thick.

1/2-cup all -purpose flour

2 tablespoons butter

Coarse salt and fresh ground black pepper to taste

2 cups mushrooms, sliced

1 onion, diced

4 cloves garlic, minced

1 tablespoon dried parsley

1/2-cup pine nuts

1/2-cup raspberry wine vinegar

2 tablespoons Dijon mustard

1/4-cup Marsala

1/2- cup cream

4 green scallion, cut on the bias in 3-inch pieces

DIRECTIONS:    

1.     In a skillet add butter over medium-heat.

2.     Gently flour chicken breast lightly.

3.     Season with salt and pepper.

4.     When butter is sizzling add chicken breasts.

5.     Brown on both sides about 5-7 minutes remove to platter and tent with foil.

6.     Add to the skillet, mushrooms, onion, garlic, pine-nuts and parsley.

7.     Pour in raspberry wine vinegar, and Dijon, combine well.

8.     Deglaze pan with Marsala.

9.     Add cream, reduce heat till thickened, about 5 minutes.

10.                        Pour sauce over cooked chicken.

11.                        Top with scallions.

        ENJOY DAN:                                                BON-APPETITE: