Pistachio Crusted Chicken Breasts with Herbs and Mustard Cream Sauce Recipe

  • 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
  1. Preheat oven to 400°F. Trim chicken and pound between two sheets of plastic wrap to an even ¼-inch thickness.
  2. Season chicken with salt and pepper to taste.
  3. In a small bowl stir together the mustard, basil and dill. Spread over the chicken breasts.
  4. Combine pistachio nuts and Panko in a shallow dish. Coat chicken well with pistachio mixture.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve sauce spooned over chicken.