Pistachio-crusted chicken breasts

There is some pistachio production in Provençe but the pistachios in our organic shop in Nice have all been imported, mostly from Spain.

The recipe is inspired by Télé-Matin, the French morning TV.

2 servings

2 organic chicken breasts, without skin

1 tbsp. olive oil

1 tbsp. Dijon mustard

½ tsp. Piment d’Espelette

2 tbsp. chopped pistachios

2 tbsp. bread crumbs

For the sauce:

1 small shallot, finely chopped

1 clove garlic, minced

1 tbsp. olive oil

A pinch of Piment d’Espelette

1(à ml white wine

1 tbsp. crème fraîche 15% fat

Preheat the oven to 200° C roast.

Stir together the olive oil, Dijon mustard, and Piment d’Espelette. Brush the chicken breasts on both sides with the mixture.

Crush the pistachios into small crumbs. Mix with the bread crumbs and spread on a plate. Coat the chicken breasts in the mixture. Roast in 200° C for 25 minutes.

Meanwhile make the sauce. Sauté the shallot and garlic in olive oil for 5- 10 minutes. Pour in the white wine and add the Piment D’Espelette. Raise the heat and let the sauce bubble until reduced by about half. Just before serving, whisk in the crème fraiche.

When the chicken breasts are cooked, place them on a cutting board and slice. Divide on the plates and pour over the sauce.

Serve with black rice and some greens like wilted spinach or steamed broccoli for a colourful combination.