Pistachio chicken with pomegranate sauce

Pistachio chicken with pomegranate sauce

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


 Susan Calderon


Serves: 4 

  • 6 eggs
  • 50ml milk
  • 4 skinless, boneless chicken breast fillets
  • 90g plain flour
  • 130g finely chopped pistachio nuts
  • For the sauce
  • 2 tbsp minced shallots
  • 120ml dry white wine
  • 120ml chicken stock
  • 120ml double cream
  • 50g butter
  • 1 ½ tablespoon 100% pomegranate juice

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat the oven to 180 C / Gas mark 4.
  2. Beat together the eggs and the milk. Dredge the chicken breasts in flour, then in egg wash and finally in the chopped pistachios.
  3. In a large frying pan, melt butter over medium heat. Fry the chicken until lightly browned. Place in an earthenware baking dish.
  4. Bake for 30 minutes.
  5. After 20 minutes, melt butter in a saucepan. Fry shallots until soft. Add cream, white wine, chicken stock, and pomegranate juice. Simmer for a few minutes.
  6. Place chicken on plates, and pour over the sauce.