Thursday, July 2, 2009

Pistachio Crusted Chicken with Mustard Cream Sauce

What a quick and elegant dinner for the budget minded shopper. I used chicken tenders for this meal but I don't see why you could not use chicken breast in there place. And the addition of the Mustard Cream sauce helps tie the whole meal together. Be sure to use fresh pistachios for this meal to really provide a great taste to the meal.

2 lb chicken tenders
Salt and pepper
1 egg beaten
1/2 cup milk
1 tsp Worcestershire sauce
1 tsp hot sauce
2 cup whole shelled pistachio's
1 cup all purpose flour
1 tsp baking powder
2 tsp salt
3 Tbsp Dijon mustard
1/4 cup heavy cream
1 tsp sugar
4 Tbsp butter separated

Preheat the oven to 400 degrees. Place chicken between four sheet of plastic wrap and pound chicken tenders to 1/2 thickness. Season with salt and pepper and set aside. In a separate mixing bowl combine eggs, milk, Worcestershire and hot sauce together until well blended set aside. Add whole pistachio's to a food processor and process until finely chopped, be careful not to over process. It should take roughly 15 to 20 seconds. Combine pistachios with the flour and the baking powder. Season mixture with salt, dip chicken in the egg mixture and dredge in the pistachio mixture, making sure to press the chicken in the mixture. Shake off the excess flour and set aside. Heat oil in a large skillet over medium-high heat; begin sautéing chicken in batches careful not to overcrowd the pan. Sauté for 2 to 3 minutes per side, remove and place on a foil lined pan. When the last piece is done place sheet pan in the oven and continue to cook for about 5 to 7 minutes.
Heat a sauce pan over medium heat add, mustard and cream to the sauce pan. Whisk the mixture until slightly thickened and smooth. Add the sugar and start adding the butter 1 tablespoon at a time, whisking continuously to incorporate evenly. You can add water a tablespoon at a time if the mixture becomes too thick, it should be the consistency barbecue sauce. After 3 to 4 minutes of whisking remove from the heat at this point the chicken should be ready. Serve the chicken drizzled with the sauce. A very easy and fun meal to prepare and at $3.17 per plate there was enough money in the budget for dessert, that's another post.


  1. Wow, this looks fantastic! Pistachios are one of my husband's favorite foods, so I can't wait to try this one out- thanks and keep 'em coming!

  2. This really was good and I don't like nuts in my food, or honey mustard sauce of any kind. I tried it, just to be kind and ended up loving it. :)

  3. Sounds really really great; looking forward to making this!