Chicken With Pistachio Sauce And Kumara Mash Recipes

CHICKEN WITH PISTACHIO SAUCE AND KUMARA MASH

Steps:

• Boil or steam Kumara until tender.
• Meanwhile, slice chicken breasts in half horizontally.
• Heat the oil and half the butter in an large frying pan.
• Cook chicken, in batches, until browned on both sides and cooked through.
• Remove from the pan, cover to keep warm.
• Add wine to same pan; bring to boil.
• Add stock and cream, simmer uncovered, until souce thickens slightly.
• Season to taste with salt and pepper; stir in thyme and nuts.
• Boil, steam or microwave beans until just tender; drain.
• Drain kumara and mash with hot milk and remaining butter until smooth.
• Season to taste with salt and pepper; keep warm.
• Serve chicken and sauce with kumara mash and beans.

CHICKEN WITH CALIFORNIA PISTACHIO SAUCE

Steps:

• Pound chicken breasts to 1/2-inch thickness. Season with pepper.
• Saute in oil 2 to 3 minutes on each side, or until browned.
• Add orange juice, water and balsamic vinegar and simmer covered for 10 minutes. Remove chicken to a platter and keep warm.
• Add green onions and pistachios to pan and cook over medium heat until slightly thickened. Pour the sauce over chicken and serve.

PISTACHIO LEMON CHICKEN

Steps:

• In an ungreased heavy skillet over medium-low heat, toast pistachios 5-7 minutes, stirring frequently until beginning to brown, then stirring constantly until golden brown.
• Flatten each chicken breast half to 1/4-inch thickness.
• Sprinkle both sides of chicken with lemon pepper seasoning.
• Heat oil in a 12-inch skillet over medium-high heat.
• Cook chicken, lemon juice and lemon peel in oil 10-15 minutes, turning chicken once and stirring juices occasionally, until chicken is cooked through.
• Serve chicken topped with pan juices, nuts and garnish with lemon slices.