Pistachio-Crusted Chicken Breasts
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 6 servings.
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
Ingredients
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6 boneless skinless chicken breast halves (6 ounces each)
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 cups pistachios, finely chopped
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1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
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3/4 cup all-purpose flour
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3 large eggs, beaten
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1/3 cup butter, cubed
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SAUCE:
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2 tablespoons all-purpose flour
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1-1/2 cups white wine or chicken broth
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1-1/2 cups heavy whipping cream
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2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
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1/8 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
Flatten chicken breasts to 1/2-in. thickness. Sprinkle with salt and pepper.
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2.
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.
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3.
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.
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4.
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.
Nutrition Facts
1 chicken breast with 1/3 cup sauce: 752 calories, 54g fat (24g saturated fat), 273mg cholesterol, 493mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 46g protein.
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