About this recipe:Chicken is coated in a cheesy pistachio crumb, baked and served with a delicious cream sauce. Enjoy with potatoes, pasta or rice.
2 skinless chicken breast fillets
rock salt and cracked pepper
4-8 sage leaves, finely sliced
1 small onion
80ml dry white wine
1 teaspoon plain flour
250ml soured cream
2 tablespoons lemon juice
salt and pepper
125g shelled pistachio nuts
80g finely grated Parmesan cheese
2-3 pinches chopped parsley
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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.
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