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Pistachio-Crusted Chicken Breasts

As a salesperson in the medical field, I'm often in hospitals during the lunch hour. One day, I was fortunate to sample this great dish. The chef wouldn't share the recipe, so I came up with my own tasty version.—Bibi Gromling, Flagler Beach, Florida
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    6 servings

Ingredients

  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups pistachios, finely chopped
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 3/4 cup all-purpose flour
  • 3 large eggs, beaten
  • 1/3 cup butter, cubed
  • SAUCE:
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups white wine or chicken broth
  • 1-1/2 cups heavy whipping cream
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Flatten chicken breasts to 1/2-in. thickness. Sprinkle with salt and pepper.
  • In a shallow bowl, combine pistachios and tarragon. Place flour and eggs in separate bowls. Coat chicken with flour, then dip in eggs and coat with pistachio mixture.
  • In a large skillet, cook chicken in butter in batches over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.
  • In the same skillet, stir in flour until blended. Gradually add the wine, cream, tarragon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

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