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Chicken Pistachio

Submitted by: Mary on 10/08/2005
1710 views
2.90 avg rating
143 votes
 
 
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Ingredients

4 8 oz Boneless and skinless breasts of chicken
1 Egg

2 ozs Heavy cream
1/2 C Almond flour
1 1/2 C Chopped pistachio nuts

Directions

Dredge 1 side of chicken in almond flour, shake off excess. Dip in egg wash. Press into pistachio nuts.



Saute in butter for 2 minutes nut side down. Turn and cook for 3 or 4 minutes or until done and no longer pink, juices run clear.

Servings

4

Calories

10

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

Serve with a creamy pistachio sauce. Combine heavy cream, salt/pepper, crushed pistachios, butter, and a little xanthan gum. Cook until warm and smooth.
 
 
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