Pistachio-Crusted Chicken with Herbs and Mustard Cream Sauce

1. 1

   Preheat oven to 400F.

2. 2

   Finely grind nuts in processor.

3. 3

   Add panko and blend, using on/off turns.

4. 4

   Transfer to shallow baking dish.

5. 5

   Mix mustard, basil, dill and rosemary in medium bowl.

6. 6

   Spread mustard mixture over both sides of each chicken breast.

7. 7

   Dip chicken breasts into nut mixture, coating completely.

8. 8

   Sprinkle with salt and pepper.

9. 9

   Heat 2 tablespoons oil in heavy large skillet over medium heat.

10. 10

    Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side.

11. 11

    Transfer chicken to baking sheet.

12. 12

    Remove any leftover nuts from skillet.

13. 13

    Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary.

14. 14

    Bake chicken until cooked through, about 7 minutes.

15. 15

    Spoon Mustard-Cream Sauce over chicken and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.