Chicken with pistachios and pomegranate


4 chicken breasts,

6 eggs,

½ cup milk,

¾ cup flour,

1 cup peeled pistachios.


½ cup dry white wine,

½ cup chicken broth,

½ cup cream,

50g butter,

2 tbsp. chopped onions,

1 ½ tbsp. pomegranate concentrate.



Rinse chicken breasts, dry. Whisk eggs with milk. Finely chop the pistachios. Dip chicken breasts in flour, dip into egg-milk mixture, and then coat with chopped pistachios. Put into greased casserole dish and place in oven heated up to 180°C for 30 minutes. Meanwhile, prepare the sauce: sauté the onions in hot butter until soft, pour in the cream, wine, broth and pomegranate juice. Braise for a few minutes. When serving, pour the sauce over the chicken.


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