May 12, 2010

Creamy Pistachio Chicken

cheese, chicken, main dish, nuts, pasta, stovetop

Presented by

21 ratings

Prep time: 18 minutes
Cooking time: 16 minutes
Servings: 4
Partner: Herb-Crusted Tomatoes

Grandma had this dish at a restaurant and liked it so much that she experimented until she duplicated the recipe.

Ingredients

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 low 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.

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.