The combination of pistachios and chicken might sound odd to some people, but it’s delicious trust me! As an added bonus, recruit a family member to help shell the pistachios or even quicker, buy them already shelled. Once that step is done, it’s really just a fairly quick and easy weeknight dinner.

Prep time – 10 minutes / Cook time – 30 minutes

  • 6 boneless skinless chicken breast, sliced thin
  • 6 T. butter (divided)
  • 1/2 c. flour
  • Salt and pepper
  • 1 1/2 c. chicken broth
  • 1/2 c. white wine
  • 2/3 c. shelled pistachios, coarsely chopped
Season chicken with salt and pepper on both sides, dredge in flour. Heat 2 T. butter in large skillet over medium heat. Working in small batches, cook chicken on either side until golden brown, about 4 minutes per side. Keep chicken warm while cooking. Once all of the chicken is cooked add chicken broth and wine, simmer until reduced by half. Turn off heat and add remaining 4 T. butter, gently stir until butter completely melts. To serve put chicken in a shallow dish, pour sauce over the chicken and sprinkle with pistachios. Serve over jasmine rice or egg noodles.