Chicken With Pistachio Sauce And Kumara Mash Recipes
PISTACHIO-CRUSTED CHICKEN WITH HERBS AND MUSTARD CREAM SAUCE
Steps:
- Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
CHICKEN WITH PISTACHIO SAUCE AND KUMARA MASH
Ome of my friend gave me a magazine and I found this recipe in the book. This looks really yummy so I post it here! I love read cook book!!
Provided by tomoko matsunaga
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil or steam Kumara until tender.
- Meanwhile, slice chicken breasts in half horizontally.
- Heat the oil and half the butter in an large frying pan.
- Cook chicken, in batches, until browned on both sides and cooked through.
- Remove from the pan, cover to keep warm.
- Add wine to same pan; bring to boil.
- Add stock and cream, simmer uncovered, until souce thickens slightly.
- Season to taste with salt and pepper; stir in thyme and nuts.
- Boil, steam or microwave beans until just tender; drain.
- Drain kumara and mash with hot milk and remaining butter until smooth.
- Season to taste with salt and pepper; keep warm.
- Serve chicken and sauce with kumara mash and beans.
Nutrition Facts : Calories 651.5, Fat 26, SaturatedFat 12.3, Cholesterol 157.3, Sodium 315.4, Carbohydrate 52.5, Fiber 10.2, Sugar 10.7, Protein 47.6
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