Lemon Chicken With Ginger and Pine Nuts

I found this in Cooking Light and am putting it here to store it.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  tablespoons pine nuts
• 2  tablespoons  fresh minced parsley
• 1⁄8 teaspoon saffron thread, crushed
• 1  garlic clove, minced
• 3⁄4 teaspoon kosher salt, divided
• 6 (6 ounce)  boneless skinless chicken breast halves
• 2  tablespoons olive oil
• 1 1⁄2 cups  finely chopped onions
• 2  tablespoons prosciutto, finely chopped
• 1⁄8 teaspoon crushed red pepper flakes
• 1⁄3 cup chicken broth
• 1⁄3 cup dry white wine
• 2  tablespoons fresh lemon juice
• 1 1⁄2 teaspoons thyme, chopped
• 1⁄2 teaspoon fresh ginger, grated
• 1⁄8 teaspoon black pepper
• 1  bay leaf

Directions

1. Combine first 4 ingredients in small food processor add 1/4 teaspoons salt. Process until it is a paste.
2. Sprinkle remaining salt over chicken evenly.
3. Heat oil in a large non-stick skillet over medium heat. Add chicken cook 3 minutes on each side (or until brownwed).
4. Remove chicken from pan and keep warm. Add onion, prosciutto and red pepper to the pan; saute for 2 minutes or until onion is tender.
5. Stir in broth and remaining ingredients; bring to a boit. Cover, reduce heat, simmer for 20 minutes.
6. Return chicken to pan, stir in pine nut mixture. Cook 10 minutes or until chicken is done. Discard bay leaf.