Ingredients

Pistachio-Crusted Chicken with Coconut-Chili-Ginger Sauce

• 4 boneless chicken breasts
• 1 quart buttermilk
• 1 pound salted pistachios, shelled and toasted
• 1 cup grated Parmesan cheese
• 1/4 cup fresh thyme
• 1/3 cup chopped fresh rosemary
• 1/4 cup chopped fresh parsley
• 2 cups all-purpose flour
• Salt and freshly ground black pepper to taste
• Grapeseed oil to taste

Coconut-Chili-Ginger Sauce

• 1 tablespoon unsalted butter
• 2 shallots, minced
• 2 blades lemongrass, chopped
• 3 3 (1/2-inch) piece, fresh ginger, thinly sliced
• 1 cup sweet white wine
• 2 cups chicken broth
• 2 tablespoons Thai red curry paste
• 2 tablespoons Chinese black bean chili sauce
• 8 ounces can coconut milk
• 1/2 cup unsalted butter, softened and cut into pieces
• Salt and freshly ground black pepper to taste

LoMein Noodles

• 4 shiitake mushrooms, cleaned, stems removed and julienned
• 4 stalks stalks asparagus, cleaned, blanched and julienned
• 1/2 cup julienned yellow squash
• 1/2 cup julienned zucchini squash
• 1 tablespoon canola oil
• 2 teaspoons Mae Ploy sweet and sour sauce
• 1/4 tablespoon sriracha chile paste
• Salt and pepper to taste
• -4 ounce fresh lo mien noodles (commonly found in the refrigerator section of an Asian grocery store)
• -4 ounce fresh lo mien noodles (commonly found in the refrigerator section of an Asian grocery store)
• 8 ounces fresh lo mien noodles (commonly found in the refrigerator section of an Asian grocery store)

Description

Pistachio-Crusted Chicken With Coconut-Chili-Ginger Sauce - A Recipe From Food Network Canada. This Dish, Which I Created For A Special Guest Of Ms. Winfrey, Is One Of My Most Frequently Requested New Dishes. Everyone Asks For Seconds. We Have Served It

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