This was my second time making this delicious dish because I lost all of my pictures due to a eff’ing ”computer malfunction”. I didn’t pout (that much) because it meant I eat it again. Thank goodness I had some extra ingredients. I coated some chicken strips so that I had leftovers for lunch.
This is a great recipe to have when company comes over – just serve with a salad and a colourful veggie like roasted carrots.
Adapted from Food and Drink
Ingredients
- Four 6 oz (175 g) boneless, skinless chicken breasts
- Salt and freshly ground pepper
- 1/3 cup (75 mL) chopped almonds
- 1/3 cup (75 mL) chopped pecans
- 1/3 cup (75 mL) chopped pistachios
- ¼ cup (50 mL) chopped parsley
- 1 tbsp (15 mL) chopped fresh thyme
- 3 tbsp (45 mL) Dijon mustard
- 1 tbsp (15 mL) white wine vinegar
- 1 tbsp (15 mL) olive oil
- 2 tbsp (25 mL) unsalted butter
Mustard Sauce
- ½ cup (125 mL) dry white wine
- 1 tbsp (15 mL) chopped shallots
- 1 cup (250 mL) whipping cream
- 1 tbsp (15 mL) grainy mustard
- 1 tsp (5 mL) lemon juice
Directions
1. Preheat oven to 350°F (180°C).
2. Place chicken between two sheets of wax paper and flatten with the back of a pot, until a uniform thickness. Season with salt and pepper.
3. Combine almonds, pecans, pistachios, parsley and thyme in a food processor and pulse until nuts are chopped somewhat finely – but you can still distinguish the pistachios. Place nut mixture on a plate.
4. Combine mustard and vinegar and brush one side of Chicken with mustard mixture. Set chicken, mustard-side down, into nut mixture. Brush other side of chicken with mustard mixture. Turn chicken over in nut mixture, patting again. Shake off excess coating.
5. Heat oil and butter in skillet on medium heat. When sizzling, add chicken breasts and fry until nuts are lightly browned on both sides, about 1 minute per side.
6. Place chicken in oven proof baking dish and bake for 30 minutes.
7. While chicken is baking, combine wine and shallots in pot. Bring to boil and reduce by half. Stir in whipping cream and mustard and reduce until slightly thickened, about 5 minutes. Remove from heat and reheat when needed.
8. Before serving, whisk in lemon juice and butter. Season with salt and pepper to taste. Serve on top of chicken.
