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Pistachio Crusted Chicken Breast Recipe

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This recipe for Pistachio Crusted Chicken Breast, by , is from Old American Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nick Baker

Category:
Category:

Ingredients:  
Ingredients:  
Chicken Breast Single Lobe Butterflied 6 oz 4 ea
Eggs whipped 2 ea
Milk 1/2 c
Flour 1/2c
Pistachios peeled 2 c
Kosher Salt 1 Tbsp
Black Pepper 2 tsp
Grated Parmesan 1/4 c
Dried Basil Leaves 2 tsp
Olive Oil 1/2 c

Sauce:
Olive Oil 2 Tbsp
Dried Cranberries 1/2 c
Minced Shallots 2 Tbsp
Fresh Basil Chiffonade 1 Tbsp
Champagne 1 c
Butter cold diced 1/4 c

Directions:
Directions:
1. Mix eggs and milk and set aside.
2. Butterfly chicken breast and reserve.
3. Combine flour, parmesan, salt, pepper, basil and pistachios. Put in food processor and pulse 'till pistachios are fine ground.
4. Place chicken breast in milk and egg mixture and the into pistachio crust pressing the breading in firmly.
5. Heat olive oil in a medium high skillet and sauté chicken breast about 3 minutes per side. Set aside and keep warm at low heat.
6. For sauce sauté shallots in olive oil for 2 minutes. Add cranberries, basil and champagne and reduce by 1/2. Turn off heat and whip in cold butter serve over chicken breast.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This dish will go great with wild rice pilaf and braised butternut squash.

 

 

 

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