Chicken Pistachio

Yield: 4 servings

4 six oz. boneless and skinless breasts of chicken
1 egg
2 oz. milk
1/2 cup flour
2 cups chopped pistachio nuts

Dredge 1 side of chicken in flour, shake off excess. Dip in egg wash.
Press
into pistachio nuts. Saute in butter for 2 minutes nut side down. Turn and
cook for 3 or 4 minutes or until done. Add desired sauce

Linda in Tennessee


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