- 6 eggs
- 1/4 cup milk
- 3/4 cup all-purpose flour
- 1 cup finely chopped pistachio nuts
- 2 tablespoons minced shallots
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup butter
- 1 1/2 tablespoons pomegranate syrup
- 4 skinless, boneless chicken breast halves
- Beat together the eggs and the milk. Dredge the chicken breasts in the flour, and then in the egg wash. Dredge in the pistachios.
- Lightly fry chicken in 2 tablespoons butter or margarine over medium heat until slightly browned. Place in a lightly greased 9×13 inch baking dish.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
- When the meat is almost done, melt 2 tablespoons butter or margarine in a saucepan. Saute shallots until soft. Add cream, white wine, chicken stock, and pomegranate syrup. Simmer for a few minutes.
- Place chicken on plates, and pour Athena sauce over.