Pistachio Crusted Chicken in a Honey Mustard Cream Sauce

Lean chicken breasts are brushed in a sweet honey mustard glaze, then coated in a nutty pistachio and breadcrumb mixture and pan seared until golden brown.  They are served with a creamy honey mustard sauce spooned on top. 

If you’ve ever heard of pecan crusted chicken, this is a little spinoff of that recipe.  The pistachios are combined with breadcrumbs for a wonderful crunchy crust while the inside of the chicken stayed moist and tender.

This is a rather straight forward recipe that does require some attention to detail as Pistachios can burn quite easily.  To prevent that from happening, make sure your pan does not get too hot.

The honey mustard glaze that is brushed over these chicken breasts compliments the nutty texture and flavor of the pistachios beautifully.  There are 2 types of mustard – a smooth Dijon and a grainy Dijon.  Again, the difference in textures is wonderful.  We added some honey, white wine vinegar and sugar to balance it all out.

After the chicken gets a nice little brushing of that beautiful flavor they are coated in finely pulsed pistachios and breadcrumbs and sautéed until golden brown.

But really what takes this chicken to another level completely is the sauce that gets poured over it.  It is simply some of the honey mustard glaze that we set aside combined with onions, garlic, chicken broth and cream.  It is drinkable!

SO HOW DO WE MAKE THIS PISTACHIO CRUSTED CHICKEN?

1. Mix up the honey mustard sauce in a small bowl.
2. Slice the chicken breasts in half and pound thin with a mallet.
3. Pulse the pistachios, herbs and breadcrumbs in the food processor until they are almost fine.
4. Brush the chicken with the honey mustard on both sides and coat them in the pistachio/breadcrumb mixture.
5. Sauté a few breasts at a time in some olive oil.
6. Make the creamy honey mustard cream sauce and spoon on top!

1. Pistachios burn.  So the thinner your cutlets are the less time they spend in the pan which means the less likely they are to burn.   Set the stove on medium and let the oil heat up slowly.  If it is too high they will burn quickly before cooking through.

2. If you prefer your chicken a little on the thicker side another option would be to quickly brown the chicken in a pan and pop them in the oven at 350°F for about 15 minutes or until the chicken is 165°F on the inside.

3. Another tip, you will need to wipe out the pan after each batch of chicken due to the pistachio/breadcrumbs left behind.  Not a huge deal, a little swipe, new oil and you’re good to go!

We did not finish all this chicken in one night in case you were wondering how it holds up the next day.  I am happy to say it was even better.  Serve the chicken and the sauce separately, that way you can refrigerate the chicken without the pistachios and breadcrumbs getting soggy.

The next day just reheat the chicken in the microwave at 50% power, then the sauce and spoon it on top.  This was absolutely delish!

Pistachio Crusted Chicken in a Creamy Honey Mustard Sauce

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★★★★★

5 from 3 reviews

• Author: Debi

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Description

Lean chicken breasts are brushed in a sweet honey mustard glaze, then coated in a nutty pistachio and breadcrumb mixture and pan seared until golden brown. They are served with a creamy honey mustard sauce spooned on top.

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Ingredients

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2 Chicken Breasts, sliced in half lengthwise and pounded thin

HONEY MUSTARD SAUCE:

• 1 Tablespoon Smooth Dijon Mustard
• 1 Tablespoon Grainy Dijon Mustard
• 2 Tablespoons Honey
• 1 teaspoon White Wine Vinegar
• 1 teaspoon Brown Sugar
• 1 teaspoon Maple Syrup
• Salt and pepper to taste

FOR THE CHICKEN COATING:

• 1 Cup Shelled Pistachios
• ½ Cup Panko Breadcrumbs
• 1 teaspoon dried Rosemary

HONEY MUSTARD CREAM SAUCE:

• The remainder of the honey mustard sauce
• ½ Cup Shallot (or Onion), diced
• 1 Clove Garlic, minced
• ½ Cup Chicken Stock
• ½ Cup Half and Half
• 1 teaspoon dried Thyme
• ¼ teaspoon Sea Salt, fresh pepper to taste

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Instructions

1. Make the Honey Mustard sauce and set aside.
2. In a food processor, pulse the pistachios, breadcrumbs and rosemary.  Pulse on low until finely chopped.  Pour into a shallow dish.
3. Slice the chicken in half lengthwise and place between wax paper or saran wrap and pound thin with a mallet.  Season the chicken with salt and pepper on both sides then spoon some of the honey mustard sauce over it.  Turn over and repeat.
4. Using a pair of tongs, place the chicken in the pistachio/breadcrumb mixture and press down, coating on both sides.
5. Place enough oil in the bottom of a large skillet over medium heat to cover the bottom.  Heat it up slowly so it does not get too hot.  The pistachios are prone to burn if the heat is too high.  Cook approximately 4 minutes per side depending on thickness.  Repeat until all the chicken is cooked – approx. 6 thin slices – wiping the pan clean after each batch.
6. Once the chicken is cooked, and set aside, turn the heat to low and place a Tablespoon of oil in the hot pan.  Add the shallots and cook for a few minutes until they soften.  Stir often if the pan is still too hot or lower the heat.  Add the garlic and cook another minute.
7. Add the remaining honey mustard sauce, thyme and chicken broth.  Whisk in the cream and let the mixture simmer for several minutes until it thickens and reduces  Taste for seasoning and add salt and pepper if necessary.
8. Spoon over the chicken if serving immediately or alongside if not.

WHAT TO SERVE WITH THIS:
ROASTED RED POTATOES WITH PARMESAN CHEESE

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