Pistachio Crusted Chicken with a Honey Mustard Cream Sauce
'This Pistachio Crusted Chicken is the perfect easy chicken dinner for two. With the addition of a Honey Mustard Cream sauce, the flavours in this dish are incredible! And don't be deceived, it seriously couldn't be more simple to make!'
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
- 2 Large Chicken Breasts
- Olive Oil
- Salt & Black Pepper
Honey Mustard Mix
- 2 tbsp Dijon Mustard
- 2 tbsp Honey
- 1 cup (100g) unsalted Pistachios (weighed without shell)
- 1/2 cup (50g) Breadcrumbs
- 1 sprig Rosemary
- 1 small Lemon (zest of)
Honey Mustard Cream Sauce
- Remainder of Honey Mustard Mix (after glazing chicken with it)
- 1 Shallot, finely diced
- 1 clove Garlic, finely diced
- 1/2 cup (125ml) Chicken Stock
- 1/2 cup (125ml) Heavy Cream
- 1-2 sprigs Fresh Thyme
- Cling Film/Zip Lock Bag
- Rolling Pin/Meat Hammer
- Food Processor
Begin by combining your Honey, Mustard & Pinch of Salt and Pepper. Place to one side.
In a food processor, add your Pistachios, Rosemary and Lemon Zest. Pulse until a crumb like texture. Combine on a large plate with your Breadcrumbs, Salt & Pepper. Place to one side.
Loosely cover your Chicken Breast with cling film and bash until smooth and completely even. The thinner it is, the quicker it will cook. Unwrap and season with Salt & Pepper, then brush both sides with your Honey Mustard mix.
Place on your plate of Pistachio Crumb and completely coat both sides. Build up a thick even coat, making sure all the chicken is covered. Repeat with second breast.
Heat up a good glug of Oil in a suitably sized pan over medium heat. Fry the chicken (flipping once) until white and piping hot throughout the centre. Timings will depends on the thickness of breast you ended up with. Should take approx 6-10mins. If you notice the crumb starts to blacken then reduce the heat. It should end up a deep golden colour.
Honey Mustard Cream Sauce
Sauté your Shallots until translucent and fragrant. Add your Garlic and fry for a minute or so longer.
Pour in your leftover Honey Mustard mix, then stir in your Chicken Stock. After, add your Cream and Thyme then reduce to a simmer until it thickens, stirring occasionally (5-7mins).
Remove Thyme before serving.
a) Pistachio - I used a 200g bag of shelled unsalted pistachios from Tesco for £2, which for pistachios is very reasonable! It just means you have the slightly tedious task of de-shelling the pistachios. Most supermarkets will sell unshelled pistachios, just a slightly higher price.
b) Coating the chicken - When coating the chicken it's really important not to just sprinkle it on and be done with it. It won't stick. Really coat as much as you can and push down to create a casing to the chicken.
c) To ensure the crumb sticks - Firstly ensure you've got a non-stick pan. Secondly, ensure you've got enough oil to cover the base of the pan. Lastly don't faff around with the chicken when it's frying (I have to stop myself doing this all the time). Pick it up and gently place in the pan, flip once, then take out. Only 3 points of contact.
d) Calories - 768 is per chicken breast based on using all of the crumb mixture, 2 tbsp of olive oil to fry and 1 tbsp of the honey mustard mixture to glaze. The entire serving of honey mustard cream sauce is 328 calories.
Calories: 864kcal | Carbohydrates: 41.32g | Protein: 60.05g | Fat: 52.96g | Saturated Fat: 18.39g | Polyunsaturated Fat: 9.231g | Monounsaturated Fat: 22.108g | Trans Fat: 0.005g | Cholesterol: 209mg | Sodium: 359mg | Potassium: 1013mg | Fiber: 6.4g | Sugar: 23.94g | Vitamin A: 2350IU | Vitamin C: 5.8mg | Calcium: 150mg | Iron: 4.5mg