← Back to Search Results
pan-frying
Pistachio Crusted Chicken Breasts with Herbs and Mustard Cream Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is one of my favorites. I love the flavor of the pistachio nuts and mustard and I really love the sauce, but then I love all sauces, especially the creamy ones.

Yield: Serves 4

Ingredients

  • 4 boneless skinless chicken breast halves
  • Salt and pepper to taste
  • ¼ cup Dijon mustard
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh dill
  • 1 cup finely chopped pistachio nuts
  • ½ cup Panko breadcrumbs
  • 4 tablespoons unsalted butter

Mustard Cream Sauce:

  • ½ cup dry vermouth or chicken broth
  • ¼ cup chopped shallots
  • 1 cup heavy whipping cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh dill

Directions

Preheat oven to 400°F. Trim chicken and pound between two sheets of plastic wrap to an even ¼-inch thickness.

 Season chicken with salt and pepper to taste.

 In a small bowl stir together the mustard, basil and dill. Spread over the chicken breasts.

Combine pistachio nuts and Panko in a shallow dish. Coat chicken well with pistachio mixture.

Melt 2 tablespoons butter in a large nonstick skillet over medium high heat. Add two chicken breasts and cook 2 minutes per side to brown the nuts-do not burn.

Transfer chicken to a baking sheet. Add remaining 2 tablespoons butter to skillet and repeat with remaining chicken breasts. Bake for 7 to 9 minutes or until chicken is cooked through.

For sauce place wine or broth in a medium skillet and stir in shallots. Bring to a boil and cook until most liquid cooks away, about 4 minutes.

Lower heat to medium. Add the cream and simmer until reduced slightly and thickened, about 2 minutes. Whisk in mustard, basil and dill and simmer 2 minutes to blend flavors. Season to taste with salt and pepper.

Serve sauce spooned over chicken.


© 2005 Phillis M. Carey
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, and using chicken broth.

836kcal (42%)
133mg (13%)
7mg (11%)
383mcg RAE (13%)
1367mg
125mg
62g
4g
5g
24g
264mg (88%)
994mg (41%)
24g (122%)
56g (86%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
mom-a-licious Mom-a-Licious
by Domenica Catelli
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
nigella-express Nigella Express
by Nigella Lawson
amor-y-tacos Amor Y Tacos
by Deborah Schneider
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
american-masala American Masala
by Suvir Saran
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-sweet-life The Sweet Life
by Kate Zuckerman
flavor Flavor
by Rocco DiSpirito
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?