Friday, March 4, 2016
Posted on 9:58 AM by Gwenn Turnmyre
I'm always looking for different things to do with chicken and as I had half a pomegranate I took to the internet to search for recipes. I came across this one on All Recipes for pistachio chicken with pomegranate sauce which was perfect as I already had a bag of pistachios in the cupboard. It was really tasty, seemed quite unusual and indulgent but was actually really quick to make!
To serve 4, you need:
4 chicken breasts
the original recipe said to use 6 eggs but this is only to coat the chicken so 2 is probably enough
90g plain flour
130g finely chopped pistachios
For the sauce:
2 tbsp. minced shallots
120ml dry white wine
120ml chicken stock
120ml double cream
1.5 tbsp. pomegranate juice - I didn't have any at the time so used pomegranate molasses, but I recommend POM Wonderful Pomegranate juice.
Preheat oven to 180C.
Beat the eggs with the milk and pour into a shallow bowl. Put the flour into another bowl and the chopped nuts into a third. Dip each chicken breast in flour then egg and then in the chopped nuts. I found it easiest to chop the nuts in a food processor.
Bake the chicken in the oven for 30 minutes.
Ten minutes before it is ready, fry the shallots and add the cream, wine, stock and pomegranate juice.
Simmer for a few minutes and pour over the chicken to serve.