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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is an elegant dinner for company, and not hard to do at all. Add wild rice with this for a completely wonderful meal. Ingredients:
6 eggs |
1/4 cup milk |
3/4 cup all-purpose flour |
1 cup finely chopped pistachio nuts |
2 tablespoons minced shallots |
1/2 cup dry white wine |
1/2 cup chicken stock |
1/2 cup heavy cream |
1/4 cup butter |
1 1/2 tablespoons pomegranate syrup |
4 skinless, boneless chicken breast halves |
Directions:
1. Beat together the eggs and the milk. Dredge the chicken breasts in the flour, and then in the egg wash. Dredge in the pistachios.
2. Lightly fry chicken in 2 tablespoons butter or margarine over medium heat until slightly browned. Place in a lightly greased 9x13 inch baking dish.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
4. When the meat is almost done, melt 2 tablespoons butter or margarine in a saucepan. Saute shallots until soft. Add cream, white wine, chicken stock, and pomegranate syrup. Simmer for a few minutes.
5. Place chicken on plates, and pour Athena sauce over.
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