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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%)
 

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