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Pistachio Chicken w/Sage Mustard Cream

Source of Recipe

by Grandpoohbah, from Bon Appétit/June 1998


List of Ingredients

1 cup shelled raw pistachios (about 4 ounces)
1/2 cup panko (Japanese breadcrumbs) (I used reg crumbs)
1/4 cup Dijon mustard
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh rosemary
4 5-ounce skinless boneless chicken breast halves
2 tablespoons (about) vegetable oil

Mustard-Cream Sauce (I added sage and some lemon juice)


Recipe

Preheat oven to 400F.
Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
Serves 4.

MUSTARD CREAM SAUCE

1/2 cup dry white wine
1/4 cup chopped shallots
1 cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill

Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper. Makes about 1 cup.

I also added chopped sage and left out the basil and dill...I thought ALL those herbs would be a bit overpowering...it is rich so you could use milk or 1/2&1/2 instead.