Lemon Chicken with Currants and Pine Nuts

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 1 tablespoon capers rinsed drained
• 2 tablespoons currants dried
• 0.3 cup basil fresh coarsely chopped
• 1 tablespoon garlic minced
• 1 tablespoon honey 
• 0.5 teaspoon kosher salt 
• 0.3 cup juice of lemon fresh
• 0.3 cup lower-sodium chicken broth fat-free
• 3 tablespoons olive oil extra-virgin divided
• 0.3 cup pinenuts toasted
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• sauce pan
• oven
• kitchen thermometer
• ziploc bags

Directions

1. Combine first 5 ingredients and 2 tablespoons oil in a large zip-top plastic bag; seal and shake to blend.
2. Add chicken to bag; seal, turning to coat. Refrigerate 1 hour.
3. Preheat oven to 37
4. Heat a large ovenproof skillet over medium-high heat.
5. Add remaining 1 tablespoon oil; swirl to coat.
6. Remove chicken from bag, draining well and reserving marinade.
7. Add chicken to pan; cook 2 minutes or until browned. Turn chicken over.
8. Place skillet in oven; bake at 375 for 15 minutes or until a thermometer registers 16
9. Remove chicken from pan; let stand 5 minutes.
10. While chicken cooks, pour reserved marinade into a medium saucepan.
11. Add chicken broth and next 3 ingredients (through capers). Bring to a boil; reduce heat and simmer, uncovered, 2 minutes or until sauce is reduced to about 3/4 cup.
12. Remove from heat; stir in basil.
13. Place 1 chicken breast on each of 4 plates.
14. Drizzle evenly with sauce, and sprinkle evenly with pine nuts.
15. Tip: This is one of those recipes where you need to have all your ingredients prepped and ready so you're not running around at the end.