Recipe
Woolfys Almond Pistachio Chicken With Mustard Sauce Recipe
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Kukla / All my dishes 8 months, 1 week ago
From Woolfy's restaurant up here in the Great White North (Ontario, Canada) comes this dish that I've made time and time again ! NOT your average flattened chicken dish, this is full of flavour and well worth the extra work. Serve with steamed new po... More
Prep:20m Cook:30m Servings:4
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 Kukla |
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Ingredients
- 4 (6 oz / 175 g) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1/3 cup (75 ml) chopped almonds
- 1/3 cup (75 ml) chopped pecans
- 1/3 cup (75 ml) chopped pistachios (natural, not red ones)
- 1/4 cup (50 ml) chopped fresh parsley
- 1 TBSP (15 ml) chopped fresh thyme
- 3 TBSPS (45 ml) Dijon-style mustard
- 1 TBSP (15 ml) white wine vinegar (I've been known to use Balsamic with a touch of honey to soften it)
- 1 TBSP (15 ml) olive oil
- 2 TBSPS (25 ml) unsalted butter
- MUSTARD SAUCE:
- 1/2 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) fresh lemon juice
- 1 TBSP (15 ml) cold butter
Directions
- Preheat the oven to 350 F (180C).
- Place chicken between two sheets of waxed paper and flatten with the bak of a pot, until uniform thickness. Season with salt and pepper.
- Combine almonds, pecans, and pistachios with parsley and thyme, on a plate.
- Combine mustard and vinegar and brush one side of chicken with the mixture. Set chicken, mustard side down, into nut mixture. Pat chicken to coat evenly. Brush other side of chicken with mustard mixture and turn chicken over in nut mixture, patting again. Shake off any excess coating. Place on waxed or parchment paper.
- Heat oil and butter in an ovenproof skillet on medium heat. When sizzling, add chicken breasts and fry until nuts are lightly browned on both sides, about 1 minute per side. (Be careful to NOT burn the nuts.)
- Place skillet in preheated oven and bake for 7 - 10 minutes or until juices are clear.
- Meanwhile, make the sauce. Combine wine and shallots in a 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. Before serving, whisk the lemon juice and butter into this sauce. Season with salt and pepper to taste, and serve over hot chicken & nuts.
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kukla 8 months, 1 week ago said:
This MAY look rather intimidating and like it's a lot of work, but it really isn't -- and it's WELL worth the effort!
krumkake 8 months, 1 week ago said:
I can tell that this would definitely be worth the extra effort - fantastic recipe...thank you so much for sharing it!
janend 7 months, 3 weeks ago said:
I've bookmarked this. Sounds delicious!
chriesi 6 months, 1 week ago said:
I have to try this. Sounds really yummy. :)
peacekeeper0 6 months, 1 week ago said:
Oooh gotta try this one.. ty
nemo 6 months ago said:
It's recipes like this that make me wish i had an oven... yesterday! Sounds fantastic!!
*inventing oven-less variations for this one*
noir 4 months, 1 week ago said:
Fabulous recipe! Yummy! :)
vindee 4 months, 1 week ago said:
One of those ones, Kukla, that you feel like trying instantly! WOW!!
missamberlee 3 months, 1 week ago said:
Mmmhmmm!
Give it to me now!
jett2whit 2 months, 1 week ago said:
Yep it does look intimidating!! but I will bookmark this one for a later day. Jett
lam 1 month, 2 weeks ago said:
Looks delish. I can't wait to get a day off work to try this...
hollymayb 1 month, 1 week ago said:
My kind of recipe! Thanks!
whatelse60 1 month ago said:
I can't wait to make this..only need a few more ingredients..thanks....i'll let you know, but i'm sure we'll love it...my husband's from england and love trying all the tasty food in america as , i admit, you don't go to england for the food...in fact, he's gained 40 lbs in the year he's been here....now here's another 5...
magali777 3 weeks, 4 days ago said:
Sounds spectacular, thanks