Pistachio Crusted Chicken Breasts With Coconut Curry Sauce Recipe

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

Description

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…

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