Pistachio Crusted Chicken With Mustard Cream Sauce
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup pistachios, finely chopped
- 1/2 cup bread crumbs
- 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
- Heat oven to 425˚ F
- Combine pistachios and bread crumbs together and transfer to a sheet pan
- Season the chicken breasts with kosher salt
- Dip the seasoned chicken into the pistachio mixture, coating both sides
- Heat a cast iron skillet
- Add just enough olive oil to coat the bottom of the skillet
- Add the chicken breasts and sear until golden brown
- Turn the chicken breasts onto the other side and place in the oven for 8 minutes
While the chicken is cooking begin the mustard cream sauce:
- In a medium sized sauté pan, sauté the shallot in olive oil
- Add garlic and sauté until the garlic is fragrant
- Add the white wine
- Reduce by 2/3
- Stir in the mustard
- Add the cream
- Heat through until the cream thickens
- Season to taste
Nutrition
- Serving Size: 1 Chicken Breast
- Calories: 324
- Sugar: 3 g
- Sodium: 627.9 mg
- Fat: 22.9 g
- Saturated Fat: 8.7 g
- Trans Fat: 0.4 g
- Carbohydrates: 15.8 g
- Fiber: 2.7 g
- Protein: 12.3 g
- Cholesterol: 54.6 mg