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Pistachio Crusted Chicken Breasts with Sun-Dried Cherry and Orange Sauce
Pistachio Crusted Chicken Breasts with Sun-Dried Cherry and Orange Sauce
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Pistachio-crusted chicken with cherry orange sauce - a romantic Valentine's delight.
Ingredients:
  • 2 cups chopped pistachio nuts
  • 1 cup panko bread crumbs
  • 4 skinless, boneless chicken breast halves
  • salt and black pepper to taste
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 teaspoon butter
  • 2 shallots, finely chopped
  • 0.5 cup red wine
  • 4 ounces dried cherries
  • 1 cup freshly squeezed orange juice
  • 1.5 cups chicken stock
  • 1 teaspoon grated orange zest
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C). Combine the pistachios and bread crumbs in a bowl. Whip the egg whites in another bowl and keep aside.
  • Season the chicken breasts with salt and pepper, dip in beaten egg whites, then coat with pistachio-bread crumb mixture. Gently shake off any excess coating.
  • In an oven-safe skillet over medium heat, sizzle the oil and butter until shimmering. Place the chicken breasts into the skillet, cooking for 5 to 8 minutes until they develop a beautiful golden-brown crust.
  • Flip the chicken in the skillet and transfer it to the preheated oven. Bake for roughly 30 minutes until the chicken is fully cooked, juices are clear, and the top is golden brown.
  • While the chicken is baking, melt butter in a saucepan over medium-low heat. Add shallots and cook until tender, around 2 to 3 minutes. Stir in the wine and cherries, cook and stir for about 10 minutes until the wine reduces to a glaze. Add orange juice, chicken stock, and orange zest, and continue to cook and stir for about 20 more minutes until the sauce is reduced and thickened.

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