Pistachio chicken with pomegranate sauce

    30 min

    This is an elegant dinner for company, and not hard to do at all. Add wild rice and some green vegetables with this for a completely wonderful meal.

    47 people made this

    Serves: 4 

    • 6 eggs
    • 50ml milk
    • 4 skinless, boneless chicken breast fillets
    • 90g plain flour
    • 130g finely chopped pistachio nuts
    • For the sauce
    • 2 tbsp minced shallots
    • 120ml dry white wine
    • 120ml chicken stock
    • 120ml double cream
    • 50g butter
    • 1 ½ tablespoons 100% pomegranate juice

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 180 C / Gas mark 4.
    2. Beat together the eggs and the milk. Dredge the chicken breasts in flour, then in egg wash and finally in the chopped pistachios.
    3. In a large frying pan, melt butter over medium heat. Fry the chicken until lightly browned. Place in an earthenware baking dish.
    4. Bake for 30 minutes.
    5. After 20 minutes, melt butter in a saucepan. Fry shallots until soft. Add cream, white wine, chicken stock and pomegranate juice. Simmer for a few minutes.
    6. Place chicken on plates, and pour over sauce.

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    Average global rating:

    Reviews in English (13)


    Awesome. Follow the instructions exactly.. worked out amazing. Was a pain to shell the pistachios, so have made a Thai-version.. Peanuts, with lemongrass, corriander, chilli, coconut milk instead of cream. Great. Thanks for the recipe.  -  30 Sep 2008


    very good works well will cook again-thanks  -  30 Oct 2012


    I found this simple, affordable dish to be outstanding. I had to make my own pomegranate syrup by reducing 1/2 cup pom. juice and 1 tbsp. sugar. I have made the dish once with chicken and, most recently, using boneless pork chops. I found that the pork version was superior to the chicken. I also increased to amount of scallions to 3tbsp. and used 3 tbsp. of the hommade pom. syrup. Excellent!!  -  26 Oct 2005  (Review from Allrecipes US | Canada)