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Pistachio Crusted Chicken With Mustard Cream Sauce

Pistachio Crusted Chicken With Mustard Cream Sauce
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Enjoy pistachios in a new quick and easy way – as a crust on pan-seared chicken. Finish this dish with a mustard cream sauce for an elegant weeknight meal.

Ingredients

Units Scale
  • 4 boneless, skinless chicken breasts
  • 1/2 cup pistachios, finely chopped
  • 1/2 cup bread crumbs
  • 1 cup flour for dredging
  • 1 egg whisked together with 1 teaspoon of water
  • 1/2 shallot, sliced thin
  • 1 garlic clove, diced
  • 1/2 cup white wine
  • 2 tablespoons whole grain mustard
  • 1 cup cream
  • 1 tablespoon dried basil
  • 1 tablespoon fresh rosemary
  • Olive oil
  • Kosher salt

Instructions

Pistachio-Crusted Chicken

  1. Heat oven to 425˚ F.
  2. Combine pistachios and bread crumbs together and transfer to a sheet pan.
  3. Season the chicken breasts with kosher salt.
  4. Season the dredging flour with kosher salt.
  5. Dredge the seasoned chicken with the flour then into the whisked egg mixture.
  6. Lay the dredge chicken into the pistachio and panko bread crumb mixture, coating both sides well.
  7. Heat a cast iron skillet.
  8. Add just enough olive oil to coat the bottom of the skillet.
  9. Add the chicken breasts and sear until golden brown.
  10. Turn the chicken breasts onto the other side and place in the oven for 8 minutes.

Mustard Cream Sauce

  1. In a medium sized sauté pan, sauté the shallot in olive oil.
  2. Add garlic and sauté until the garlic is fragrant.
  3. Add the white wine.
  4. Reduce by 2/3.
  5. Stir in the mustard.
  6. Add the cream.
  7. Heat through until the cream thickens.
  8. Season to taste.

Nutrition

Find it online: https://lifeatthetable.com/pistachio-crusted-chicken-with-mustard-cream-sauce/

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