Pistachio Crusted Chicken with Herbs and Mustard Cream Sauce
Ingredients:
1 cup shelled pistachios( 4 oz)
1/2 cup Panko ( Japanese breadcrumbs) or regular breadcrumbs
1/4 cup Dijon mustard
2Tbsp chopped fresh basil
1 Tbsp chopped fresh dill
1tsp chopped fresh rosemary
4-5 oz kinless, boneless chicken breast halves
2 Tbsp vegetable oil
mustard cream sauce( recipe follows)
Directions: Finely grind the nuts. Add panko or crumbs, and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill, rosemary. Spread mustard mixture on both sides of the chicken breasts. Dip chicken breast into nut mixture, coating completely. Sprinkle with salt and pepper.
Heat 2 Tbsp oil in heavy large skillet over medium heat. Add 2 chicken breasts at the time and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from the skillet. Repeat with remaining 2 chicken breasts, adding more oil if necessary. Bake chicken until cooked through, about 7 minutes in 400F oven. Spoon mustard sauce over chicken. Serve immediately
Mustard Cream Sauce:
1/2 cup dry white wine
1/4 cup chopped shallots
1 cup whipping cream
2 Tbsp Dijon mustard
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh dill
Directions: Boil white wine and shallots in heavy medium saucepan over high heat until most of the liquid has evaporated, about 4 minutes. Reduce heat to medium high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add the mustard, basil and dill. Simmer 2 minutes to blend the flavors. Season sauce to taste with salt and pepper.