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  • Pistachio Crusted Chicken Breasts with Coconut Curry Sauce

    1 vote
    Pistachio Crusted Chicken Breasts with Coconut Curry Sauce
    Prep: 1 hours Cook: 15 min Servings: 6
    by Debi Shawcross
    39 recipes
    >

    Ingredients

    • Sauce:
    • 1 Tbsp. unsalted butter
    • 2 shallots, minced
    • 2 blades lemongrass, chopped
    • 3 (1/2-inch) piece, fresh ginger, thinly sliced
    • 1 cup sweet white wine
    • 2 cups chicken broth
    • 2 Tbsp. Thai red curry paste
    • 2 Tbsp. Chinese black bean chili sauce
    • 1 (8-ounce) can coconut milk
    • ½ cup (1stick) unsalted butter, softened and cut into pieces
    • Salt and freshly ground black pepper to taste
    • Pistachio-Crusted Chicken:
    • 4 boneless chicken breasts
    • 1 quart buttermilk
    • 8 ounces salted shelled pistachios
    • 1/2 cup grated Parmesan cheese
    • 2 tablespoons fresh thyme
    • 2 tablespoons chopped fresh rosemary
    • ¼ cup chopped fresh parsley
    • 1 cup all-purpose flour
    • Salt and freshly ground black pepper to taste
    • 1 tablespoon canola oil
    • 4 large shiitake mushrooms, cleaned, stems removed and julienned
    • 1 pound asparagus, cleaned, blanched and julienned
    • 1 cup julienned yellow squash
    • 1 cup julienned zucchini squash
    • 1 Tbsp. canola oil
    • 2 tsp. sweet and sour sauce
    • ¼ tsp. sriracha chile paste
    • Salt and pepper to taste
    • 1 pound angel hair pasta, cooked according to package directions, drained, and rinsed in cold water

    Directions

    1. For the sauce: In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine. Reduce to half. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again. Add the coconut milk and reduce to half a third time. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated. Season with salt and pepper. If you reheat, do not allow the sauce to boil or the butter will separate.
    2. For the chicken: Cut the chicken breasts in half. With a meat mallet pound until ¼-inch thick and place in a nonreactive bowl. Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator.
    3. In a food processor, place half of the pistachios, half of the Parmesan cheese, and half of the herbs. Pulse 5 or 6 times until the mixture is finely chopped. Transfer to a bowl. Repeat this step with the rest of the pistachios and combine with the other pistachio mixture.
    4. Preheat the oven to 250˚.
    5. For the noodles:Heat the canola oil in a preheated wok; add the julienned vegetables and sauté for 1 minute. Add the sweet and sour sauce, sriracha chile paste and cooked angel hair pasta; mixing well. Continue to cook until the noodles are just hot and season to taste with salt and pepper.
    6. Place the flour in another bowl and season it with salt and pepper. Remove the chicken from the refrigerator. Preheat a large sauté pan over medium-low heat with a thin coating of canola oil. Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side. Dip only one side of the chicken back in the buttermilk and press pistachios onto that side. Repeat that step with all of the chicken. Place the chicken in the sauté pan, pistachio side down, and cook for 2-3 minutes. Turn and cook the other side for 2 to 3 minutes. Place in the oven to finish cooking for 8 to 10 minutes. Remove, let rest for 5 minutes and then slice to serve with the Coconut-Chile-Ginger Sauce and the prepared noodles.

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