Elegant Chicken Athena Recipe - Allrecipes.com
Elegant Chicken Athena Recipe

Elegant Chicken Athena

Recipe by  

"This is an elegant dinner for company, and not hard to do at all. Add wild rice with this for a completely wonderful meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Beat together the eggs and the milk. Dredge the chicken breasts in the flour, and then in the egg wash. Dredge in the pistachios.
  2. Lightly fry chicken in 2 tablespoons butter or margarine over medium heat until slightly browned. Place in a lightly greased 9x13 inch baking dish.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
  4. When the meat is almost done, melt 2 tablespoons butter or margarine in a saucepan. Saute shallots until soft. Add cream, white wine, chicken stock, and pomegranate syrup. Simmer for a few minutes.
  5. Place chicken on plates, and pour Athena sauce over.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

I cut down a bit on the pomegranate syrup--the flavor is pretty pronounced. When the sauce first got going, I didn't like the flavor at all (too strongly wine-y and tart). But we let it cook down for a while, and it was good after it mellowed out a bit. Definitely a rich dish, but very well-received. Shelling the pistachios took forever!

 
Most Helpful Critical Review
Apr 22, 2005

The nut crusted chicken was wonderful. The sauce was some work, and was a bit too bland.

 
Oct 26, 2005

I found this simple, affordable dish to be outstanding. I had to make my own pomegranate syrup by reducing 1/2 cup pom. juice and 1 tbsp. sugar. I have made the dish once with chicken and, most recently, using boneless pork chops. I found that the pork version was superior to the chicken. I also increased to amount of scallions to 3tbsp. and used 3 tbsp. of the hommade pom. syrup. Excellent!!

 
Jun 05, 2008

I didn't make the sauce for this recipe, but I guess I should have. The pistachio-crusted chicken on its own, though very moist and juicy, was a little bland. For those of you who don't want to make the sauce, I'd suggest mixing the ground/diced pistachio with garlic powder, finely grated parmigiano reggiano, pepper, and salt to taste. I frequently use this on tilapia and it tastes great! I'll be sure to try again with the sauce - it sounds great (I just had no pomegranate)!

 
Oct 01, 2007

Overall, I would have given this 5 stars but whenever I have to tweak a recipe then it loses one star. I didn't really taste the pomegranate in the sauce. I think next time I will add more of the syrup. I found Pomegranate Glaze at Trader Joe's. If I need to have true syrup, I'd probably go to a Middle Easter market to find it. It was a bit strong on the wine but I loved it. I was hoping for a sweeter taste. I will definitely make this again and I will try it with pork chops like another reviewer recommended. The chicken breast was moist, but a bit dry. I served this over basmati rice and found it to be a wonderful dish. I may add just a dash of salt to the suauce.

 
Feb 14, 2005

Susan, this is a fabulous recipe! I just cooked it for my wife for Valentine's Day and it was perhaps the most well-received dish I've cooked to date. The only modifications I made: made it with one cup cream, and started the sauce as soon as I put the chicken in the oven to give it time to reduce to a creamier consistency. Also, couldn't find pomegranate syrup, but found some juice and made my own. It truly was amazing!

 
Mar 28, 2011

I made this with halibut rather than chicken and it was great! I couldn't find pomegranate syrup so I used boysenberry. I also added a little flour to the sauce to thicken it up. This was so easy and delicious - would be great for company.

 
Mar 28, 2011

This was amazing! The pomegranate stood out and blended smoothly with the chicken. It made a well rounded and fully bodied meal. I wouldn't change a thing. This will definitely be a regular in our household. Even my picky 3 year old boys were asking for seconds! Job well done, Susan!

 

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Nutrition

  • Calories
  • 597 kcal
  • 30%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 367 mg
  • 122%
  • Fat
  • 37.4 g
  • 58%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 37.9 g
  • 76%
  • Sodium
  • 394 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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