Pistachio Chicken with Pomegranate Sauce

    30 mins

    This is an elegant dinner for company, and not hard to do at all. Add wild rice and some green vegetables with this for a completely wonderful meal.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 6 eggs
    • 3 tablespoons (50ml) milk
    • 4 skinless, boneless chicken breast fillets
    • 3/4 cup (90g) plain flour
    • 1 cup (130g) finely chopped pistachio nuts
    • For the sauce
    • 2 tbsp minced shallots
    • 1/2 cup (120ml) dry white wine
    • 1/2 cup (120ml) chicken stock
    • 1/2 cup (120ml) double cream
    • 50g butter
    • 1 ½ tablespoons (25 ml) 100% pomegranate juice

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 180 C / Gas mark 4.
    2. Beat together the eggs and the milk. Dredge the chicken breasts in flour, then in egg wash and finally in the chopped pistachios.
    3. In a large frying pan, melt butter over medium heat. Fry the chicken until lightly browned. Place in an earthenware baking dish.
    4. Bake for 30 minutes.
    5. After 20 minutes, melt butter in a saucepan. Fry shallots until soft. Add cream, white wine, chicken stock and pomegranate juice. Simmer for a few minutes.
    6. Place chicken on plates, and pour over sauce.

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