Photo of Chicken Saute with Pine Nuts by WW

Chicken Saute with Pine Nuts

Points® value
Total Time
25 min
13 min
12 min
Pan sauces like this one take advantage of tasty tidbits left behind when sautéing poultry or meat.


All-purpose flour

2 tbsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch(es)

Uncooked boneless skinless chicken breast

1 pound(s), four 4 oz pieces

Olive oil

2 tsp(s)

Pine nuts

1 oz, about 4 tsp


1 pound(s), thin


2 medium, chopped


2 clove(s), large, minced

Fresh tarragon

2 tbsp(s)

Fat free chicken broth

1 cup(s)

Black pepper

pinch(es), or to taste


  1. Preheat oven to 400ºF.
  2. In a flat dish or plate, stir together flour, salt and pepper. Dredge chicken in flour, coating both sides and patting off excess.
  3. In a large, nonstick skillet, warm olive oil over medium-high heat. Add chicken and sauté on both sides until nicely browned. Transfer chicken to a baking sheet and place in oven until cooked through, about 8 minutes.
  4. While chicken is baking, make asparagus and pine nut topping: Reduce heat to medium and add pine nuts to pan. Sauté until golden brown, about 2 minutes. Add asparagus, shallots and garlic; sauté until tender, about 4 minutes. Remove from pan and set aside.
  5. Add tarragon and chicken broth to pan and boil until broth is reduced by half. Return vegetables to pan, season with pepper and stir to heat.
  6. Set each breast on a plate and top with asparagus mixture. Serve immediately.