Receta Pistachio Crusted Chicken Breasts with Coconut Curry Sauce

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Tiempo de Prep:
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Raciónes: 6
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Ingredientes

Cost per serving $5.96 view details

Direcciones

  1. For the sauce: In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine. Reduce to half. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again. Add the coconut milk and reduce to half a third time. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated. Season with salt and pepper. If you reheat, do not allow the sauce to boil or the butter will separate.
  2. For the chicken: Cut the chicken breasts in half. With a meat mallet pound until ¼-inch thick and place in a nonreactive bowl. Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator.
  3. In a food processor, place half of the pistachios, half of the Parmesan cheese, and half of the herbs. Pulse 5 or 6 times until the mixture is finely chopped. Transfer to a bowl. Repeat this step with the rest of the pistachios and combine with the other pistachio mixture.
  4. Preheat the oven to 250˚.
  5. For the noodles:Heat the canola oil in a preheated wok; add the julienned vegetables and sauté for 1 minute. Add the sweet and sour sauce, sriracha chile paste and cooked angel hair pasta; mixing well. Continue to cook until the noodles are just hot and season to taste with salt and pepper.
  6. Place the flour in another bowl and season it with salt and pepper. Remove the chicken from the refrigerator. Preheat a large sauté pan over medium-low heat with a thin coating of canola oil. Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side. Dip only one side of the chicken back in the buttermilk and press pistachios onto that side. Repeat that step with all of the chicken. Place the chicken in the sauté pan, pistachio side down, and cook for 2-3 minutes. Turn and cook the other side for 2 to 3 minutes. Place in the oven to finish cooking for 8 to 10 minutes. Remove, let rest for 5 minutes and then slice to serve with the Coconut-Chile-Ginger Sauce and the prepared noodles.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 679g
Recipe makes 6 servings
Calories 1071  
Calories from Fat 462 43%
Total Fat 53.18g 66%
Saturated Fat 24.72g 99%
Trans Fat 0.13g  
Cholesterol 119mg 40%
Sodium 544mg 23%
Potassium 1458mg 42%
Total Carbs 95.32g 25%
Dietary Fiber 8.1g 27%
Sugars 14.2g 9%
Protein 48.72g 78%
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