Pistachio Crusted Chicken Breasts With Sun-Dried Cherry And Orange Sauce
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Pistachio Nuts (chopped)1 cup
Panko Bread Crumbs1
Salt1 tbsp
Vegetable Oil1 tsp
Butter1 cup
Red Wine110 g
Dried Cherry1.5 cups
Chicken Stock1 tsp
Orange Zest (grated)Directions:
1
Preheat the oven to 325 degrees F (165 degrees C)
2
Mix together the pistachios and bread crumbs in a bowl
3
Beat the egg whites in a separate bowl, and set aside
4
Season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat
5
Gently toss between your hands so any coating that hasn't stuck can fall away
6
Heat the oil and butter in an oven-safe skillet over medium heat
7
Gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp
8
Turn the chicken over in the skillet, and place the skillet in the preheated oven
9
Bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned
10
While the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender
11
Pour in the wine, drop in the cherries, and cook and stir for about 10 minutes to reduce wine to a glaze
12
Pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened