Pistachio Chicken With Pomegranate Sauce

Pistachio Chicken With Pomegranate Sauce

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

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 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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