Almond Pistachio Chicken With Mustard Sauce Food

ALMOND CHICKEN BREASTS WITH CREAMY TARRAGON MUSTARD SAUCE

Steps:

• Between sheets of waxed paper, pound breasts to 1/4-inch thickness. Dust with flour. In shallow bowl, whisk together egg white and water. Combine almonds and bread crumbs and place on a plate.
• In nonstick skillet sprayed with vegetable spray, heat oil over medium-high heat. Dip breasts in egg wash, then in crumb mixture. Cook for 3 minutes on one side; turn and cook for 2 minutes longer or until just done at center.
• Meanwhile, in small saucepan whisk together mayonnaise, sour cream, mustard and tarragon; heat over low heat just until warm. Serve over chicken.

PISTACHIO CRUSTED CHICKEN

Steps:

• 1. In a food processor, finely grind the pistachios, taking caution to not turn it into pistachio butter. Transfer the pistachios into a shallow bowl or plate.
• 2. Combine the whole grain mustard with the wine in a shallow bowl or pie plate.
• 3. Preheat the oven to 350 degrees.
• 4. Pound the chicken breasts until they are 1/2" evenly. Salt and pepper each side.
• 5. Dip the chicken into the mustard/wine mixture, then dip into the pistachios to coat.
• 6. Place the chicken in a shallow baking pan with a rack - this will allow the chicken to get crispy on all sides.
• 7. Bake for 25-30 minutes.
• 8. Serve with Mustard Cream Sauce if desired.

PISTACHIO-CRUSTED CHICKEN WITH HERBS AND MUSTARD CREAM SAUCE

Steps:

• Preheat oven to 400°F. Finely grind nuts in processor. Add panko 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. Spoon Mustard-Cream Sauce over chicken and serve immediately.

ALMOND PISTACHIO CHICKEN WITH MUSTARD SAUCE RECIPE

Steps:

• Preheat oven to 350°F (180°C). 2. Place chicken between two sheets of wax paper and flatten with the back of a pot, until a uniform thickness. Season with salt and pepper. 3. Combine almonds, pecans and pistachios with parsley and thyme on a plate. 4. Combine mustard and vinegar and brush one side of chicken with mustard mixture. Set chicken, mustard-side down, into nut mixture. Pat chicken to coat evenly. Brush other side of chicken with mustard mixture. Turn chicken over in nut mixture, patting again. Shake off any excess coating. Place on wax or parchment paper. 5. Heat oil and butter in an ovenproof skillet on medium heat. When sizzling, add chicken breasts and fry until nuts are lightly browned on both sides, about 1 minute per side. Place skillet in oven and bake for 7 to 10 minutes or until juices are clear. 6. While chicken is baking, combine wine and shallots in pot. Bring to boil and reduce by half. Stir in whipping cream and mustard and reduce until slightly thickened, about 5 minutes. Remove from heat and reheat when needed. 7. Before serving, whisk in lemon juice and butter. Season with salt and pepper to taste. Serve with chicken.