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Pistachio Crusted Chicken Breasts with Herbs and Mustard Cream Sauce

Updated February 23, 2016
(1 Votes)

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Cookbook

Fast and Fabulous Chicken Breasts

Published by Spoon and Whisk Productions

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.

Serves4

Cooking Methodpan-frying

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, peanut free, soy free

Mealdinner

Taste and Texturebuttery, creamy, crisp, herby, nutty, savory

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
  • 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

Instructions

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.

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