- 4 boneless skinless chicken breast halves
- Salt and pepper to taste
- ¼ cup Dijon mustard
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh dill
- 1 cup finely chopped pistachio nuts
- ½ cup Panko breadcrumbs
- 4 tablespoons unsalted butter
- ½ cup dry vermouth or chicken broth
- ¼ cup chopped shallots
- 1 cup heavy whipping cream
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh dill
- Preheat oven to 400°F. Trim chicken and pound between two sheets of plastic wrap to an even ¼-inch thickness.
- Season chicken with salt and pepper to taste.
- In a small bowl stir together the mustard, basil and dill. Spread over the chicken breasts.
- Combine pistachio nuts and Panko in a shallow dish. Coat chicken well with pistachio mixture.
- Melt 2 tablespoons butter in a large nonstick skillet over medium high heat. Add two chicken breasts and cook 2 minutes per side to brown the nuts-do not burn.
- Transfer chicken to a baking sheet. Add remaining 2 tablespoons butter to skillet and repeat with remaining chicken breasts. Bake for 7 to 9 minutes or until chicken is cooked through.
- For sauce place wine or broth in a medium skillet and stir in shallots. Bring to a boil and cook until most liquid cooks away, about 4 minutes.
- Lower heat to medium. Add the cream and simmer until reduced slightly and thickened, about 2 minutes. Whisk in mustard, basil and dill and simmer 2 minutes to blend flavors. Season to taste with salt and pepper.
- Serve sauce spooned over chicken.