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