Pistachio Crusted Chicken with Herb and Mustard Sauce
|Shelled pistachios||1 Cup (16 tbs) (Raw)|
|Panko breadcrumbs||1⁄2 Cup (8 tbs)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Chopped basil||2 Tablespoon|
|Chopped dill||1 Tablespoon|
|Chopped rosemary||1 Teaspoon|
|Skinless boneless chicken breast||45 Ounce|
|Vegetable oil||1 Tablespoon|
|Non stick cooking spray||1|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped shallots||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Dijon mustard||2 Tablespoon|
|Chopped basil||1 Tablespoon|
Preheat oven at 400 F.
Add breadcrumbs and blend.
Transfer it to baking dish.
Mix mustard, dill, basil and rosemary.
Coat chicken with mustard mixture.
Dip chicken breasts in nut mixture. Season it with salt and pepper.
Fry the chicken pieces until golden brown.
Transfer the chicken in baking dish.
Bake it until chicken is done.
Pour mustard cream sauce over it.
To make mustard sauce, boil white wine and shallots and simmer until liquid evaporates.
Reduce the heat, add whipping cream and simmer until mixture reduces to about a cup.
Add dijon mustard, basil and dill. Simmer for a couple of minutes.
Season with salt and pepper.
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Calories 864 Calories from Fat 384
% Daily Value*
Total Fat 44 g67.2%
Saturated Fat 16.7 g83.3%
Trans Fat 0.1 g
Cholesterol 267.8 mg89.3%
Sodium 254.2 mg10.6%
Total Carbohydrates 22 g7.2%
Dietary Fiber 4.4 g17.5%
Sugars 6.3 g
Protein 83 g165.8%
Vitamin A 24.8% Vitamin C 19%
Calcium 13.8% Iron 24.6%
*Based on a 2000 Calorie diet