How to make it

  • Preheat oven to 350
  • Spread the nuts on a baking sheet and toast about 8 mins,till fragrant and golden.(Alternatively,you can toast them in small dry skillet over med heat)
  • Set aside to cool. Turn oven off.
  • Soak currents in warm water in a small bowl till plump,about 10 mins. Drain well
  • Purt the chicken breasts in a gallon-size re-sealable plastic bag. Add olive oil,lemon juice,garlic,honey,chile flakes,1/2tsp. salt and a few grindings of pepper. Seal bag and refrigerate 30 mins.
  • Preheat oven to 375
  • Lightly coat an oven-proof skillet with olive oil and set over med heat.
  • Remove chicken from bag,reserving marinade in the bag. Lay the chicken in skillet,top side down(where the skin was) and sear about 2 mins.
  • Transfer the skillet to the oven and cook till chicken is just cooked through,about 10 mins,depending on size of breasts. They sgould feel firm but have a little give when pressed with finger. Transfer chicken to a plate and drape loosely with foil to keep warm
  • Return pan to to med-high heat and pour in the reserved marinade from the bag
  • Stir in currents,capers,pine nuts and butter.
  • Simmer for a couple of mins. until the flavors are well blended and sauce slightly reduced.
  • Return chicken to pan tuening the breasts in sauce to coat. Stir in chopped basil.
  • Place chicken breasts presentation side up on four warmed plates.
  • Spoon sauce over the chickencarefully distributing all the goodies with the flavorful sauce.

Reviews & Comments 2

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  • pleclare 6 years ago
    Was this review helpful? Yes Flag
    " It was excellent "
    kimmer ate it and said...
    Sounds delicious! You're making me hungry, pleclare!
    Was this review helpful? Yes Flag

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