Chef Phillip Cropper of Worcester Technical High School’s Culinary Department shows us how to put together his favorite chicken dish, Chicken Pistachio.
Chicken PistachioChicken breast in a Maderia Wine Cream Sauce with Mushrooms, Pistachios, Prosciutto.My favorite chicken dish2- 8oz. chicken breastSalt and pepper ( to taste / seasoning)Olive oil / Butter for sauteing1/2 cup flour ( for dredging only)3-4 medium size mushrooms – sliced1/4 cup raw, shelled pistachios1/4 cup small -diced prosciutto (Italian cured ham)1/2 cup Maderia Wine3/4 cup Heavy creamParsley for garnish
- Season the flour with salt and pepper (I call this dirty flour)
- Dredge the chicken in the “dirty flour”
- Heat olive oil and butter in a sauté pan to coat the bottom of the pan
- Sauté the chicken breast in until browned – (place on a plan and finish in a 350degree oven )
- Add the mushrooms, prosciutto, & Pistachios to the sauté pan and cook for about 3 minutes
- Add the Maderia Wine and scrap the fond off the bottom of the pan ( the fond is the cooked flour / brown bits – this is full of flavor)
- once the wine is reduced by 1/2 add the heavy cream and reduce until you have a nice sauce
- Add the chicken breasts back into the pan and coat with the sauce
- Plate with Starch and vegetables of choice and Enjoy!
