CHICKEN BREAST AND SHRIMP WITH PROVENCAL HERBS IN A CREAMY PISTACHIO DIJON SAUCE
Steps:
- Heat the butter and olive oil in a large, deep saute pan or Dutch oven over high heat. Add the shrimp and saute over high heat, stirring occasionally until the shrimp turns pink, about 2 to 3 minutes. Remove from heat and set aside on a plate.
- Season the chicken breasts with salt and pepper on both sides, reduce the heat to medium, and then place them in the pan (there should still be some butter and oil in the pan; if not, add a little more). Cook chicken over medium heat for 3 to 4 minutes on each side. Add the wine, followed by the chicken broth, shallot, and garlic; cook for another 6 to 8 minutes or until chicken is fully cooked through. Remove the chicken and set it aside on a plate.
- Add the cream, mustard, lemon juice, and herbes de Provence to the pan and stir to combine. Remove pan from the heat.
- Peel the shells from the shrimp. Transfer the shrimp to a bowl. Return the sauce to the heat, bring to a boil, and simmer until thickened slightly, about 2 to 3 minutes. Return the chicken and the shrimp to the pan and reheat for 1 to 2 minutes. Sprinkle in pistachios and then divide among 4 plates.
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.
PISTACHIO-CRUSTED CHICKEN BREASTS
As a salesperson in the medical field, I'm often in hospitals during the lunch hour. One day, I was fortunate to sample this great dish. The chef wouldn't share the recipe, so I came up with my own tasty version.-Bibi Gromling, Flagler Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Flatten chicken breasts to 1/2-in. thickness. Sprinkle with salt and pepper., In a shallow bowl, combine pistachios and tarragon. Place flour and eggs in separate bowls. Coat chicken with flour, then dip in eggs and coat with pistachio mixture., In a large skillet, cook chicken in butter in batches over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, stir in flour until blended. Gradually add the wine, cream, tarragon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts :
GRILLED CHICKEN COUSCOUS WITH APRICOTS AND PISTACHIO
Steps:
- For the couscous: Put 1 1/2 cups water, the salt, cumin and pepper in a small saucepan over high heat and bring to a boil. Stir in the couscous, remove from the heat, cover and let sit until the water is absorbed and the couscous is tender, about 5 minutes.
- Transfer the couscous to a bowl, fluff with a fork and add the pistachios, mint, parsley and lime zest to taste. Set aside.
- For the apricot-balsamic glaze: Put the vinegar in a small saucepan and cook over medium-high heat until reduced to 1/2 cup. Whisk in the apricot jam and let cool slightly.
- For the chicken and apricots: Heat a charcoal or gas grill to high for direct grilling.
- Brush the chicken and apricots with oil and sprinkle with salt and pepper. Grill the chicken until golden brown and slightly charred on both sides and just cooked through, about 9 minutes total. Let rest for 5 minutes before slicing.
- Grill the apricots cut-side down until golden brown and slightly charred; turn over and grill until just heated through. Slice into wedges.
- Transfer the couscous to a plate and arrange the chicken and apricots on top. Drizzle with the apricot-balsamic glaze.
SOUTH BEACH CHICKEN-PISTACHIO SALAD
Make and share this South Beach Chicken-Pistachio Salad recipe from Food.com.
Provided by Tarbean
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the salad:.
- Preheat the oven to 375. Mix the nuts in a pie plate with 1/2 tsp salt and 1/2 tsp pepper. Press the chicken into the nuts. Heat 1 Tbs of the oil in a skillet and cook the breasts, 2 min per side. Place the breasts in a baking dish and bake for 15 min or til thermometer registers 160 and juices run clear.
- Heat the remaining Tbs of oil in a nonstick skillet over high heat. Add the diced onion, 1/4 tsp salt, and a pinch of pepper. Cook til the onion is browned.
- Line 4 serving plates with lettuce. Slice the chicken breasts and arrange 1 breast on top of the lettuce on each place. Serve with the dressing.
- To make the dressing:.
- Puree the onion, avocado, oil, lime juice, and water in a blender.
Nutrition Facts : Calories 499.9, Fat 34.5, SaturatedFat 4.9, Cholesterol 68.4, Sodium 531, Carbohydrate 17.8, Fiber 9.3, Sugar 4.5, Protein 33.8
BRAISED CHICKEN AND RICE WITH ORANGE, SAFFRON, ALMOND, AND PISTACHIO SYRUP
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount of rhubarb. This may sound strange, but the rhubarb is sweetened by the leeks and it really does work.
Provided by Tamasin Day-Lewis
Categories Chicken Citrus Fruit Nut Poultry Dinner Casserole/Gratin Orange Tree Nut Almond Pistachio Spice Saffron Potluck Advance Prep Required Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- Rinse the rice in a sieve under cold running water until the water runs clear; put to one side.
- Heat the olive oil in a large, heavy-bottomed pot and throw in the onions. Cook over medium heat until they soften and turn golden. Season the chicken thighs and add them to the pan. Brown on all sides, then pour in 2 1/2 cups water and bring to a simmer. Cover with a lid and cook until the chicken is tender, about 20 minutes.
- Meanwhile, peel the zest from the orange with a potato peeler, then cut it into matchstick strips. Blanch in a small pan of boiling water for a couple of minutes, then drain.
- Dissolve the sugar in 1/2 cup (scant) water in a small, heavy-bottomed pan over medium heat, then bring to a boil and let bubble to reduce and thicken for 5 to 10 minutes until syrupy. Add the orange zest, slivered almonds, and pistachios and boil for 5 minutes, skimming off any froth. Strain the syrup and return to the pan; set aside the orange zest and nuts. Add the saffron and rose water to the syrup and boil again for 3 minutes, then add the cardamom seeds.
- Preheat the oven to 300 degrees F. Strain the stock from the chicken thighs and add the syrup to it. Make this up to 3 cups with more water. Bring it to a boil in an ovenproof casserole and add the rice. Season and add two-thirds of the orange zest and nuts, keeping the rest to one side. Bring back to a boil, then cover and simmer until the rice is cooked. The liquid should have all been absorbed by now.
- Bury the chicken and onions in the rice and add the fava beans and peas, if you are including them. Put the lid on and cook in the oven for 20 minutes.
- Serve straight from the pan or, if you prefer, in a large, warmed serving dish. Sprinkle the last third of the orange zest and nuts over the top before bringing it to the table.
CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO
Categories Chicken Nut Poultry Roast Low Carb Quick & Easy Dinner Pistachio Cilantro Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season with pepper.
- Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
- Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
- Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.
PISTACHIO CHICKEN SALAD
Time 10m
Number Of Ingredients 9
Steps:
- Wash and dry Romaine Lettuce. In a bowl, combine turkey, celery, grapes, mayonnaise, salt, pepper and Tobasco sauce. Spoon out 1 cup of chicken salad mixture on top of bed of romaine lettuce. Top with pistachios. Serve immediately
CHICKEN & PISTACHIO SALAD
Toss chicken breast, boiled eggs, Little Gem, sundried tomatoes and toasted nuts in a zesty dressing for a quick salad that's rich in calcium, folate and iron
Provided by Esther Clark
Categories Dinner, Supper
Time 17m
Number Of Ingredients 10
Steps:
- Bring a large pan of water to a simmer. Add the eggs and cook gently for 7 mins. Remove with a slotted spoon and transfer to a bowl of cold water. Once cooled, carefully peel off the shell and slice each egg in half.
- Meanwhile, whisk the oil with the lemon zest, juice and yogurt, and season well. Shred the chicken and toss with the olives, sundried tomatoes, basil and lettuce. Pour in the dressing, season and toss together.
- Divide the salad between two bowls and top with the egg halves and pistachios.
Nutrition Facts : Calories 521 calories, Fat 30 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 37 grams protein, Sodium 1.3 milligram of sodium
PISTACHIO CRUSTED CHICKEN
I had this chicken at an Arizona hotel luncheon, and I loved it so much, I decided to try to re-create it at home.
Provided by WorkingMom2three
Categories Chicken Breast
Time 40m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 4
Steps:
- 1. In a food processor, finely grind the pistachios, taking caution to not turn it into pistachio butter. Transfer the pistachios into a shallow bowl or plate.
- 2. Combine the whole grain mustard with the wine in a shallow bowl or pie plate.
- 3. Preheat the oven to 350 degrees.
- 4. Pound the chicken breasts until they are 1/2" evenly. Salt and pepper each side.
- 5. Dip the chicken into the mustard/wine mixture, then dip into the pistachios to coat.
- 6. Place the chicken in a shallow baking pan with a rack - this will allow the chicken to get crispy on all sides.
- 7. Bake for 25-30 minutes.
- 8. Serve with Mustard Cream Sauce if desired.
Nutrition Facts : Calories 387.4, Fat 13.4, SaturatedFat 2.2, Cholesterol 151, Sodium 468.7, Carbohydrate 5.8, Fiber 1.9, Sugar 1.6, Protein 53.8
SPINACH SALAD WITH PISTACHIO CHICKEN
This is a tasty dinner salad, topped with tender slices of pistachio encrusted chicken. To save time, buy pistachios with the shells already removed. If you don't care for spinach, you can substitute field greens. Serve with crusty French bread.
Provided by Sara
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Place pistachio in a food processor or blender, and pulse until finely diced. Sprinkle half of diced pistachios onto a large plate.
- Warm oil in a skillet over medium-high heat. Press chicken breast halves into the pistachio pieces, adding more diced nuts to the plate as needed. Sprinkle chicken breasts with garlic powder and black pepper. Place in the skillet, and cook until golden brown. Reduce heat to medium low, and cook for about 3 to 5 minutes on each side, until the chicken is no longer pink inside. Remove chicken to a cutting board, and slice into thin slices.
- Into four bowls, place equal amounts of spinach leaves, tomatoes, avocado, bell pepper, and green onions. Place chicken slices on top. Sprinkle with Parmesan, pour on Balsamic vinegar, and season with black pepper.
Nutrition Facts : Calories 616.2 calories, Carbohydrate 31.2 g, Cholesterol 73.9 mg, Fat 38.8 g, Fiber 9.6 g, Protein 40.5 g, SaturatedFat 6.2 g, Sodium 860.1 mg, Sugar 13 g
ARUGULA PISTACHIO PESTO CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Rinse the chicken under cold water and pat dry. Slip your fingers under the breast skin and gently create a pocket the length of both breasts. Season the inside of the cavity with 1/2 teaspoon each of salt and pepper. Set aside.
- Add the arugula and 5 cloves of the garlic to a food processor fitted a blade. Pulse 3 to 4 times, then add 1/2 teaspoon salt and pepper, squeeze in the juice of 1/2 lemon and pulse 3 to 4 more times. Add the cheese and pistachios, and with the processor running, drizzle in the olive oil. Scrape down sides and pulse a few more times. Adjust seasoning, if necessary.
- Gently work half of the pesto under the breast skin. Reserve the other half of the pesto. Put the other lemon half into the cavity along with the remaining 2 peeled garlic cloves. Rub the chicken all over with 1 tablespoon of the butter. Season the outside of the chicken with the remaining salt and pepper. Tuck the wing tips under the bird, and truss the chicken. Put the chicken, on its side, into a roasting pan and put in hot oven. Roast at 400 degrees F for 15 minutes, rotate chicken onto other side, and roast for 15 minutes more. Carefully turn chicken onto its back (breast side up), reduce heat to 350 degrees F and roast for 30 minutes. After 30 minutes, begin basting it with the pan juices. Repeat until chicken is done and an instant-read thermometer registers 165 degrees F.
- Remove the roasting pan from the oven, put the chicken on a carving board and tent it with foil. Remove the fat on the top of the pan juices. Put the roasting pan over a burner on medium heat and add 1/3 cup of the reserved pesto. Stir and incorporate it into the pan juices along with any bits that might be on the bottom of the pan. Whisk the cornstarch and the half-and-half in a small bowl and slowly add it to the pan. Stir continually until the mixture starts to thicken. Adjust seasonings, if necessary, and pour it into a serving bowl.
- Carve the chicken, arrange it on a serving platter and serve with the sauce.
APRICOT-PISTACHIO CHICKEN SALAD SANDWICHES
I ordered an entrée similar to this at the local museum café and liked it so much I decided to make something similar. At the museum it was served as a filling for a sandwich made with lettuce, tomato and thinly sliced red onion. I tend to serve it as a salad during the summer. It's really good on a hot day.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first 11 ingredients. Spread over two slices of bread; top with lettuce, tomato, onion and remaining bread.
Nutrition Facts : Calories 677 calories, Fat 30g fat (7g saturated fat), Cholesterol 102mg cholesterol, Sodium 1254mg sodium, Carbohydrate 59g carbohydrate (17g sugars, Fiber 5g fiber), Protein 42g protein.
CHICKEN, FETA, AND PISTACHIO SALAD
Toasted pistachios and spiced chicken elevate this winter salad to a special main course; salty feta complements the sweet oranges.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a medium skillet, toast pistachios over medium heat, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool. In a large bowl, whisk together 1/4 cup oil and vinegar; season with salt and pepper, and set dressing aside.
- Heat remaining tablespoon oil in skillet over medium. Sprinkle chicken with coriander; season with salt and pepper. Cook (in batches if necessary), turning once, until opaque throughout, 2 to 3 minutes per side. Transfer to a cutting board, and thinly slice crosswise.
- Add pistachios, lettuce, parsley, and scallions to bowl with dressing, and toss to combine. Divide among serving bowls; top with chicken, feta, and oranges.
Nutrition Facts : Calories 518 g, Fat 32 g, Fiber 7 g, Protein 37 g
PISTACHIO CHICKEN AND APPLE SALAD
Make and share this Pistachio Chicken and Apple Salad recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place apple, celery, bell pepper, nuts and chicken in a medium bowl. Sprinkle with salt.
- In a separate bowl, combine dressing and mayo. Fold into the apple-chicken mixture. Serve on lettuce leaves.
Nutrition Facts : Calories 235.4, Fat 14.8, SaturatedFat 2.1, Cholesterol 29.9, Sodium 226.2, Carbohydrate 15.5, Fiber 2.7, Sugar 7.8, Protein 11.9
PISTACHIO LEMON CHICKEN
Make and share this Pistachio Lemon Chicken recipe from Food.com.
Provided by Tee Lee
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In an ungreased heavy skillet over medium-low heat, toast pistachios 5-7 minutes, stirring frequently until beginning to brown, then stirring constantly until golden brown.
- Flatten each chicken breast half to 1/4-inch thickness.
- Sprinkle both sides of chicken with lemon pepper seasoning.
- Heat oil in a 12-inch skillet over medium-high heat.
- Cook chicken, lemon juice and lemon peel in oil 10-15 minutes, turning chicken once and stirring juices occasionally, until chicken is cooked through.
- Serve chicken topped with pan juices, nuts and garnish with lemon slices.
MOROCCAN CHICKEN WITH PISTACHIO COUSCOUS
This is another simple, easy and quick meal to put together, it is a good mid week, no fuss meal, that can be on the table in about 35 Min's. This recipe serves 4 but can be halved if just making for 2. I made this with chicken breasts coated them in the spice mixture, cooked them and then sliced thickly, but you could also use tenders or thigh fillets instead. Feel free to adjust spice quantaties to suit your personal tastes.
Provided by The Flying Chef
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine spices and rind in a bowl mix well, add chicken one breast at a time and rub spice mixture firmly into chicken. Cook chicken in a heated, oiled fry pan until browned on both sides and cooked through. Remove and set to one side.
- In same cleaned pan add capsicum and cook for 1 minute, stirring.
- While chicken is cooking, boil enough water to cover sachet's, with 1-2 teaspoons of vegetable stock added, place sachet's in water and cook for 1-2 min's until couscous softens.
- Cut bag open and pour into a large bowl fluff with fork, stir in juice and oil.
- Stir in nuts, sultana's and coriander.
- To Serve: Place couscous in a serving bowl, top with sliced chicken and capsicum.
CHICKEN WITH PISTACHIO-PARSLEY PESTO
Provided by Robin Miller : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook fusilli according to package directions.
- Heat 1 tablespoon of the broth in a large skillet over medium heat. Add chicken and cook 5 minutes, until golden brown on all sides.
- Meanwhile, in a blender, combine parsley, remaining broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency.
- Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper. Serve immediately.
PISTACHIO-CRUSTED CHICKEN BREASTS
Adapted from "The Best Of America's Test Kitchen - 2009" cookbook. Don't process the nuts longer than directed or they will turn pasty and oily. Regular store-bought dried breadcrumbs taste very disappointing here; if you cannot find panko, process 2 slices of high-quality white sandwich bread to coarse crumbs in a food processor, then spread them out on a baking sheet and let them dry in a 250º oven for about 20 minutes.
Provided by TxGriffLover
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For the Chicken: Adjust oven rack to middle position and heat 200º.
- Pound each breast between 2 sheets of plastic wrap to a uniform 1/2 inch thickness. Pat the chicken dry with paper towels and season with salt & pepper.
- Process the pistachios in a food processor to fine crumbs, about 25 seconds (do not over process). Toss the nuts with the panko, curry powder and cornstarch in a shallow dish. Combine the flour, 1/2 tsp salt and 1/4 tsp pepper in a second shallow dish and whisk the eggs, mustard and garlic in a third shallow dish. Working with 1 chicken breast at a time, dredge in the flour mixture, shaking off the excess, then coat with the egg mixture, allowing the excess to drip off. Finally, coat with the nut mixture, pressing gently so that the crumbs adhere.
- Place the nut crusted chicken in a single layer on a wire rack set over a rimmed baking sheet and let sit 5 minutes.
- Meanwhile, heat 6 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add 2 of the chicken breasts and cook until browned on both sides, 4-6 minutes total. Drain the chicken briefly on a paper towel-lined plate then transfer to a wire rack set over a rimmed baking sheet and keep warm in the oven. Repeat with the remaining 6 tablespoons oil and chicken.
- For the Chutney: Discard the oil and wipe out the skillet with paper towels. Add the peach preserves, raisins, water, ginger and cayenne to the skillet and simmer over medium-high heat until thick and glossy, 3-5 minutes. Off the heat, stir in the cilantro and vinegar and season to taste with salt & pepper. Serve, passing the chutney separately.
Nutrition Facts : Calories 1087.3, Fat 57.2, SaturatedFat 8.1, Cholesterol 174.2, Sodium 433.1, Carbohydrate 102.9, Fiber 6, Sugar 43.4, Protein 42.5
BOURSIN STUFFED CHICKEN BREASTS WITH PISTACHIO CRUST
I found this on the internet and it is a great company meal. Every time I have made this I have been asked for the recipe.
Provided by Eldeevee
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut any bits of fat or skin off chicken breasts.
- Lay breasts flat on cutting board and make a small pocket on the side.
- Stuff each breast with a quarter of the cheese. Coat each breast completely with 1 tablespoon mayonnaise.
- Place chopped pistachios on a plate and press each breast into the pistachios to coat completely.
- Lay the chicken on a baking sheet and bake at 350° for 30 minutes or until interior temperature reads 160°F
- Serve with white wine sauce.
- White Wine Sauce:.
- In a heavy saucepan, melt butter and saute onion until translucent.
- Add wine, and boil on medium heat until more than half of the wine has evaporated, stirring occasionally.
- Add chicken broth and boil again until half the stock has evaporated, stirring occasionally.
- Add heavy cream and boil until half the liquid has evaporated, stirring occasionally. Remove from heat.
- Add salt and pepper.
- Serve with chicken.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love