2 Tablespoons pine nuts 2 Tablespoons fresh Italian parsley, chopped Pinch of saffron threads 1 garlic clove, coarsely chopped 3/4 teaspoon salt, divided 6 boneless, skinless chicken breast halves 2 Tablespoons olive oil 2 large shallots, choppped 2 bacon slices chopped Dash of hot red pepper flakes 1/2 cup gf chicken stock 1/3 cup dry vermouth or dry white wine 1 Tablespoon fresh lemon juice 1-1/2 teaspoon thyme, chopped 1/2 teaspoon fresh ginger, peeled and minced 1/8 teaspoon freshly ground black pepper 1 bay leaf
Place the pine nuts, parsley, saffron and garlic in a food processor along with 1/4 teaspoon of salt; process until it forms a paste.
Season the chicken with the remaining salt. Heat a large non-stick skillet with olive oil over medium high heat. Add the chicken and cook for about 3 minutes per side or until browned. Transfer the chicken to a platter, tent with foil to keep warm.
Add the bacon to the pan and cook until crisp. Add the shallots and hot red pepper flakes to the pan; saute for about 2 minutes or until the shallots are tender. Add the chicken stock, vermouth, lemon juice, thyme, ginger, black pepper and bay leaf to the pan. Bring to a boil. Cover and reduce heat; simmer for 20 minutes. Ad the pine nut mixture to the pan; stir to incorporate. Return the chicken to the pan and cook for about 10 minutes or until the chicken is cooked through. Discard the bay leaf. Serve chicken with the sauce spooned over the top.