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Ingredients
- Chicken:
- 1 cup shelled raw pistachios (about 4 ounces)
- 1/2 cup Panko breadcrumbs
- 1/4 cup Dijon mustard
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh dill
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped fresh rosemary
- 4 5-ounce skinless boneless chicken breast halves
- 2 tablespoons (about) vegetable oil
- Mustard-Cream Sauce (makes about 1 cup):
- 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
Details
Servings 4
Preparation
Step 1
Chicken:
Preheat oven to 400°F. Finely grind nuts in processor. Add Panko breadcrumbs 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.
Mustard-Cream Sauce:
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. Spoon sauce over baked chicken and serve immediately.
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