Pistachio Crusted Chicken Breasts with Sun-Dried Cherry and Orange Sauce

Pistachio Crusted Chicken Breasts with Sun-Dried Cherry and Orange Sauce

13
Nanci 0

"The pistachio nut crust gives the chicken a great flavor, and the sauce is manna from Heaven. Truly. "
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Ingredients

1 h servings 894 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 894 kcal
  • 45%
  • Fat:
  • 51.1 g
  • 79%
  • Carbs:
  • 73.5g
  • 24%
  • Protein:
  • 40.6 g
  • 81%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 963 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 325 degrees F (165 degrees C). Mix together the pistachios and bread crumbs in a bowl. Beat the egg whites in a separate bowl, and set aside.
  2. Season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat. Gently toss between your hands so any coating that hasn't stuck can fall away.
  3. Heat the oil and butter in an oven-safe skillet over medium heat. Gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp.
  4. Turn the chicken over in the skillet, and place the skillet in the preheated oven. Bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned.
  5. While the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender. Pour in the wine, drop in the cherries, and cook and stir for about 10 minutes to reduce wine to a glaze. Pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened.

Footnotes

  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews

13
  1. 17 Ratings

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Most helpful positive review

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, an...

Most helpful critical review

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 l...

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, an...

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 l...

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. ...

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 ...

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 qui...

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.

We made this for ourselves on Valentine's Day last year (in '09). It was TERRIFIC. We also made orange juice tzimmes (glorified carrot coins) and mushroom risotto to eat with the chicken. We ...

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. ...