Ingredients
6 boneless skinless chicken breast halves (6 ounces each)1/4 teaspoon salt1/4 teaspoon pepper2 cups pistachios, finely chopped1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon3/4 cup all-purpose flour3 large eggs, beaten1/3 cup butter, cubedSAUCE:2 tablespoons all-purpose flour1-1/2 cups white wine or chicken broth1-1/2 cups heavy whipping cream2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon1/8 teaspoon salt1/8 teaspoon pepper
Preparation
Flatten chicken breasts to 1/2-in. thickness. Sprinkle with salt and pepper.
In a shallow bowl, combine pistachios and tarragon. Place flour and eggs in separate bowls. Coat chicken with flour, then dip in eggs and coat with pistachio mixture.
In a large skillet, cook chicken in butter in batches over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, stir in flour until blended. Gradually add the wine, cream, tarragon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
