Pistachio Chicken with Cream Sauce
(1)
45 min
Chicken is coated in a cheesy pistachio crumb, baked and served with a delicious cream sauce. Enjoy with potatoes, pasta or rice.
HungryHungryRuss
3 people made this
Ingredients
Serves: 2
- 2 skinless chicken breast fillets
- rock salt and cracked pepper
- 4-8 sage leaves, finely sliced
- Cream Sauce
- 1 small onion
- 30g butter
- 80ml dry white wine
- 1 teaspoon plain flour
- 250ml soured cream
- 2 tablespoons lemon juice
- salt and pepper
- Pistachio Crumb
- 125g shelled pistachio nuts
- 80g finely grated Parmesan cheese
- 2-3 pinches chopped parsley
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- To make the crumb: Place pistachios, Parmesan and parsley into a food processor. Process until the nuts are ground. Adjust the seasoning to taste.
- Score chicken breasts and score down the centre about 1cm deep. Stuff with sage leaves.
- Preheat oven to 220 C / Gas 7. Lay chicken on an oiled baking tray. Pat a thick layer of pistachio crumb onto each chicken breast.
- Cook in preheated oven for 25-35 minutes. Check about halfway. Drizzle with olive oil and continue to bake until cooked through and juices run clear.
- To make the cream sauce: Finely chop onion. Melt butter in saucepan over low heat. Saute onion until golden. Add wine and bring to the boil. Continue to boil until liquid is reduced by half.
- In a bowl, stir flour into soured cream. Stir quickly into the saucepan. Bring back to the boil for a few seconds, then remove from heat. Strain through a fine sieve. Add lemon juice and season to taste.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
OK but not great. I followed the quantities in the recipe and ended up with about three times as much pistachio crumbs as I needed - very annoying since parmesan and pistachios aren't cheap. - 20 Jul 2011