Lemon Chicken With Ginger And Pine Nuts

• 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

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

nuts, parsley, saffron thread, garlic, kosher salt, chicken breast halves, olive oil, onions, red pepper, chicken broth, white wine, lemon juice, thyme, fresh ginger, black pepper, bay leaf

Taken from www.food.com/recipe/lemon-chicken-with-ginger-and-pine-nuts-351450 (may not work)