Pistachio Crusted Chicken with Mustard Sauce

1 cup shelled raw pistachios

1/2 cup breadcrumbs

1/4 cup Dijon mustard

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh dill

1 teaspoon chopped fresh rosemary

4 skinless boneless chicken breast halves

2 tablespoons olive oil or canola oil

Preheat oven to 400 degrees. Finely grind nuts in processor. Add breadcrumbs and blend, while pulsing the machine on & off. Transfer to shallow baking dish. Mix mustard, basil, dill, and rosemary in a 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 a 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 the 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.

 

Sauce:

1/2 cup dry white wine

1/4 cup minced shallots

1 cup whipping cream

2 tablespoons Dijon mustard

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh dill

Boil white wine and shallots in a 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 for 2 minutes to blend flavors. Season sauce to taste with salt and pepper.