Elegant Chicken Athena

Elegant Chicken Athena

11

"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

servings 597 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 37.4 g
  • 58%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 37.9 g
  • 76%
  • Cholesterol:
  • 336 mg
  • 112%
  • Sodium:
  • 394 mg
  • 16%

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. 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.

Reviews

11
  1. 14 Ratings

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Most helpful positive review

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 d...

Most helpful critical review

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

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 d...

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 ...

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 t...

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 th...

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

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 wi...

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 ...

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 o...

I thought this was excellent. The saltiness of the nuts offset the sweetness of the sauce and although I didn't have pomegranate syrup, I put some pom juice in a saucepan to reduce with a sprin...