Sardines and Chicken with Currants and Roasted Pine Nuts

Ingredients

• 1 pound chicken breast
• 4 ounces sardine fillets
• 0.25 cup currants
• 2 tablespoons pine nuts
• 3 tablespoons olive oil
• 2 cloves garlic
• 0.5 cup white wine
• 0.5 cup chicken broth
• 0.25 cup parsley
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. 1Preheat the oven to 350°F (175°C). Roast the pine nuts on a baking sheet until golden, about 5 minutes. Set aside.
2. 2Season the chicken breasts with salt and pepper.
3. 3In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet.
4. 4In the same skillet, add the remaining olive oil and garlic. Sauté for 1 minute.
5. 5Add the white wine to deglaze the skillet, scraping up any browned bits from the bottom.
6. 6Add the chicken broth and bring to a simmer.
7. 7Return the chicken to the skillet, cover, and simmer until the chicken is cooked through, about 15 minutes.
8. 8In the last 5 minutes of cooking, add the sardine fillets to the skillet.
9. 9Remove the skillet from the heat and stir in the currants, roasted pine nuts, lemon juice, and fresh parsley.
10. 10Adjust seasoning with salt and pepper to taste.
11. 11Let the dish sit for a few minutes for flavors to meld.
12. 12Serve warm.