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August 2, 2011
Creamy Pistachio Chicken
Poultry Classics
Prep time:
18 minutescooking time:
16 minutes“Grandma had this dish at a restaurant and liked it so much that she experimented until she duplicated the recipe.”
Ingredients
Serves 4
- 3 tablespoons butter
- 8 small mushrooms, sliced
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 14 ounces boneless, skinless bite-size chicken pieces
- 1 cup whipping cream
- 1/4 cup dry white wine or chicken broth
- 6 ounces feta cheese with basil and tomato
- 1/4 cup pistachios, coarsely chopped
- 8 ounces hot, cooked penne
Directions
1
Melt butter in a large skillet over leturn mushroom mixture to skillet and mix well. Add whipping cream, wine and feta and mix well. ow heat. Sauté mushrooms, onion and garlic in hot butter until tender, about 2 minutes. Transfer with a slotted spoon to a plate.
2
Add olive oil to skillet drippings and mix well. Cook chicken in olive oil mixture, stirring continually, until browned, about 4 minutes.
3
Return mushroom mixture to skillet and mix well. Add whipping cream, wine and feta and mix well.
4
Cook over medium-low heat, stirring occasionally, for 10 minutes. Stir in pistachios. Serve over the hot pasta.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
When just she and Grandpa were at home, Grandma went ahead and made the full recipe of Creamy Pistachio Chicken because she liked to have the leftovers for lunch the next day. She usually sprinkled on the pistachios right before serving. Otherwise, the pistachios in the leftovers lost their crunch in the refrigerator overnight.
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