Pistachio Chicken With Pomegranate Sauce

    1 hour

    This is an elegant dish, great for parties or when you want to make a romantic dinner. Serve with rice and veggies.

    16 people made this

    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 tender onions
    • 120ml dry white wine or chicken stock
    • 120ml chicken stock
    • 120ml thick cream
    • 50g butter
    • 1 ½ tablespoons 100% pomegranate juice

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C.
    2. Beat together the eggs and the milk. Coat 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 a baking dish.
    4. Bake for 30 minutes.
    5. After 20 minutes, melt butter in a saucepan. Fry onions until soft. Add cream, wine (if using) or chicken stock and pomegranate juice. Simmer for a few minutes.
    6. Place chicken on plates, and pour over sauce.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (13)


    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 recently, using boneless pork chops. I found that the pork version was superior to the chicken. I also increased to amount of scallions to 3tbsp. and used 3 tbsp. of the hommade pom. syrup. Excellent!!  -  26 Oct 2005  (Review from Allrecipes US | Canada)


    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 down for a while, and it was good after it mellowed out a bit. Definitely a rich dish, but very well-received. Shelling the pistachios took forever!  -  11 Dec 2000  (Review from Allrecipes US | Canada)


    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 to make the sauce, I'd suggest mixing the ground/diced pistachio with garlic powder, finely grated parmigiano reggiano, pepper, and salt to taste. I frequently use this on tilapia and it tastes great! I'll be sure to try again with the sauce - it sounds great (I just had no pomegranate)!  -  05 Jun 2008  (Review from Allrecipes US | Canada)