Chicken With Pistachio Herb Sauce

I had another meal planned and I discovered I didn’t have all of the ingredients, but I did have everything needed to make a dish that had just shown up on my blog reading list.  The recipe for Chicken With Sicilian Inspired Pistachio Herb Sauce came from Karen’s “Backroad Journal” blog and it looked very interesting plus I had a bag of pistachios in the shell.

Since I had already thawed three chicken breasts, I increased the sauce ingredients by 50% to get the recipe below.  Karen’s recipe used naked chicken breasts but those in her pics looked breaded so I decided to omit the olive oil coating and lightly dust mine with flour.  For the original recipe and shots of Karen’s dish, please click on the above link.

Pistachio Herb Sauce – Adapted from Backroad Journal

Ingredients:

3/8 c. pistachio nuts

3/8 c. extra virgin olive oil

3 garlic cloves, minced

1½ Tbsp. chopped fresh rosemary leaves

1½ Tbsp. chopped fresh thyme leaves

1½ Tbsp. chopped fresh parsley

a large pinch of crushed red pepper flakes, or to taste

salt and freshly ground black pepper to taste

1½ tsp. lemon juice, or to taste

Directions:

1. Shell the pistachios to get the needed amount then toast them in a dry sauté pan over medium heat, tossing frequently, until just golden brown. Watch carefully as they can easily burn. Once brown, remove from the pan and let cool. 

2. When cool, chop the nuts by hand into small pieces. (Don’t bother trying to use a food processor).

3. Heat the olive oil in a sauce pan over very low heat. (I used the same pan as for the pistachios)

4. Add the garlic and simmer for 1 minute to soften.

5. Add the pistachio nuts and let simmer for 1 minute.

6. Remove from heat and add the herbs and seasonings. Let the mixture rest so that the herbs infuse the olive oil with their flavors. (Mine could have use more oil)

7. Just before serving, add in the lemon juice and taste for additional seasoning.

Sautéed Boneless Breast of Chicken – Adapted from Backroad Journal

Ingredients:

3 boneless skinless chicken breasts

¼ cup flour to dredge

olive oil

salt and pepper, to taste

Directions:

1. Use the Jaccard on both sides of the chicken to tenderize and flatten to an even thickness. 

2. Season well with salt and pepper.

3. Dredge the chicken in the flour and shake off excess.

4. Heat 1 to 2 tablespoons of oil in a nonstick sauté pan over medium high heat. Place the chicken, smooth side down, in the skillet and sauté for 2 – 3 minutes until golden brown. (If you have a cooking weight, it will help with even browning).

5. Turn the chicken breast over and cook until the internal temperature is 158F (it will go on up to 163F).

6. Plate the chicken and top with some of the pistachio herb sauce.

Our meal was eclectic as we had the last or our asparagus and some cucumbers that needed to be eaten.

The Verdict:

Bev and I both enjoyed the dish as the chicken was moist and tender and the sauce was very different than any we’ve had.  We may need to try more of these unique Sicilian dishes.  Thanks for posting this Karen.  I ate the leftover piece for breakfast and the sauce was as good or better the next day.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

06/22/22 event date