Pistachio Crusted Chicken with Creamy Pomegranate Sauce

Pistachio Crusted Chicken with Creamy Pomegranate Sauce


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Chicken breast is crusted with pistachios then served with a rich cream sauce that features pomegranate juice in this elegant chicken dish.


Serves: 4 

  • 6 eggs
  • 3 tablespoons milk
  • 4 skinless, boneless chicken breast fillets
  • 3/4 cup (90g) plain flour
  • 1 cup (130g) finely diced pistachio nuts
  • Sauce
  • 2 tablespoons finely diced shallots
  • 1/2 cup (125ml) dry white wine
  • 1/2 cup (125ml) chicken stock
  • 1/2 cup (125ml) thickened cream
  • 50g butter
  • 1 ½ tablespoons 100% pomegranate juice

Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Preheat the oven to 180 degrees C.
  2. Whisk the eggs and the milk. Dip the chicken breasts in flour then in egg wash and finally in the diced 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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