Recipe by Nanci
"The pistachio nut crust gives the chicken a great flavor, and the sauce is manna from Heaven. Truly. "
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chopped pistachio nuts
panko bread crumbs
skinless, boneless chicken breast halves
salt and black pepper to taste
shallots, finely chopped
freshly squeezed orange juice
1 1/2 cups
grated orange zest
This was perfect as written! My entire family loved it. You have to allow the sauce to cook long enough to reduce or else it will not be thick. This is going in my 'Family Favorites' file, and it would be fantastic to serve on holidays and for company. 5 stars all the way!
I hate to only give this 3 stars, because I think it has potential, and I think some of the problem was with me! First of all, I could not find shelled pistachios in my store, so it took MUCH longer than 20 minutes to prepare as I had to shell 2 c. of nuts! I also browned both sides of the chicken before putting it in the oven which I definitely recommend. I will say the chicken smelled great while it was baking. Now about the sauce...I would cut the amount of shallots in about half. That flavor was overwhelming. And this part was definitley my fault..we are not wine "common sewers" so the red wine I had was probably not very good. And I didn't use fresh orange juice (really, who has time for that?) So my problem was that I had a hard time getting the sauce to reduce and thicken. I turned up the heat and finally I just had to serve it b/c the chicken was done. The chicken did have a very nice flavor, I must say. I will probably give this another try with fewer shallots and better wine and hope for the best.
Didn't mess with the wine or the freshly squeezed juice. I used juice from frozen concentrate and I "reconstituted" the cherries by letting them soak all day in enough Grand Marnier to cover. I'll make extra sauce next time. Seems the more I play with the Grand Marnier the more kitchen fun I have. Hmmmmm.
Both the sauce and the chicken were delicious recipes, but I wasn't totally convinced they belonged together. My boyfriend and I added a few tablespoons of flour to the sauce because it didn't thicken up (or seem likely to given the lack of thickening agent . . . maybe I missed something in the recipe?). I would make both of these pieces again, but I think I would pair them differently. Thanks for sharing the recipe!
This recipe was really good I made it with my mom for dinner and everyone loved it even my little sister who is a really picky eater. Also, 1 shallot was just enough for this recipe.
I could not tell there was pistachio in my coating - maybe I chopped it too fine. Breading stayed on the chicken and looke nice. I had my pan too hot on the first side of the chicken, it got quite dark very fast. The sauce really makes this a stand-out dish. I had leftover cranberry chutney which I heated with a bit of red wine and poured over top. Worthy of a dish for company next time!
I made this with pecans, since I had some on hand and pistachios were so expensive. I also added a little salt to the sauce. Very good! I will make again.
This is a very good dish. I used whole eggs and fresh squeezed orange juice to make it. I added 1/2 clove of garlic. The sauce would not thicken on its own, so I needed to add cornstarch to it. (My girlfriend's suggestion) She told me to make sure I mix the cornstarch with cold water before adding it to the sauce to avoid clumping. Worked like a charm. The flavors of the sauce work really well with the crunch and texture of the chicken. I will make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Pistachio Crusted Chicken Breasts with Sun-Dried Cherry and Orange Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 460
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