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Ingredients
2 Large Chicken Breasts
Olive Oil
Salt & Black Pepper
Honey Mustard Mix
2 tbsp Dijon Mustard
2 tbsp Honey
Crust
1 cup (100g) unsalted Pistachios (weighed without shell)
1/2 cup (50g) Breadcrumbs
1 sprig Rosemary
1 small Lemon (zest of)
Honey Mustard Cream Sauce
Remainder of Honey Mustard Mix (after glazing chicken with it)
1 Shallot, finely diced
1 clove Garlic, finely diced
1/2 cup (125ml) Chicken Stock
1/2 cup (125ml) Heavy Cream
1-2 sprigs Fresh Thyme
Non-Food
Cling Film/Zip Lock Bag
Rolling Pin/Meat Hammer
Brush
Food Processor
Instructions:
Begin by combining your Honey, Mustard & Pinch of Salt and Pepper. A place to one side.
In a food processor, add your Pistachios, Rosemary and Lemon Zest. Pulse until a crumb-like texture. Combine on a large plate with your Breadcrumbs, Salt & Pepper. A place to one side.
Chicken
Loosely cover your Chicken Breast with cling film and bash until smooth and completely even. The thinner it is, the quicker it will cook. Unwrap and season with Salt & Pepper, then brush both sides with your Honey Mustard mix.
Place on your plate of Pistachio Crumb and completely coat both sides. Build up a thick even coat, making sure all the chicken is covered. Repeat with the second breast.
Heat up a good glug of Oil in a suitably sized pan over medium heat. Fry the chicken (flipping once) until white and piping hot throughout the center. Timings will depend on the thickness of the breast you ended up with. Should take approx 6-10mins. If you notice the crumb starts to blacken then reduce the heat. It should end up a deep golden color.
Honey Mustard Cream Sauce
Sauté your Shallots until translucent and fragrant. Add your Garlic and fry for a minute or so longer.
Pour in your leftover Honey Mustard mix, then stir in your Chicken Stock. After, add your Cream and Thyme then reduce to a simmer until it thickens, stirring occasionally (5-7mins).
Remove Thyme before serving.
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