I mentioned to you HERE that I would send you the recipe for the main course for my Birthday Group dinner.  This recipe is originally from Bon Appetite magazine and can be found at Epicurious HERE for a simple to print copy.

Each time I prepare it I get rave reviews, doesn’t every hostess love that?! I prepare the chicken late in the day up to the last step of putting it in the oven (usually about 2 hours before guests arrive) and leave it covered with foil until I’m ready to pop it in the oven for its final bake.  This allows me time to clean the stove of the splatters before the party begins.  I make the sauce at that time and keep it on the back burner with a lid until I need to reheat it.

The recipe may be more of a cool weather recipe but I guarantee you it’s tasty.  The sauce makes it especially good with rice or roasted potatoes.

Pistachio Crusted Chicken with

Mustard Cream Sauce



  • 1 cup shelled raw pistachios (about 4 ounces)
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/4 cup Dijon mustard
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon chopped fresh rosemary
  • 4 5-ounce skinless boneless chicken breast halves
  • 2 tablespoons (about) vegetable


Preparation Instructions
Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
Mustard Cream Sauce


  • 1/2 cup dry white wine
  • 1/4 cup chopped shallots
  • 1 cup whipping cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh dill

Preparation Instructions

Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.

Bon Appetit.  Have you cooked any simple but tasty recipes lately?