John Myers
Contents
show
Pistachio Chicken Breast with White Wine, Tomato and Potatoes
The perfect pistachio chicken breast with white wine, tomato and potatoes recipe with a picture and simple step-by-step instructions.
for the chicken breasts
- 4 piece Skinless chicken breast
- 400 ml Cream
- 180 gr Pistachios without shell
- 200 ml White wine
- 3 piece Garlic cloves, finely chopped
- 100 gr Parmesan, freshly grated
- Salt, pepper – both freshly ground
for the white wine potatoes
- 1 kg Waxy potatoes, peeled and cut into approx. 0.5 cm thick slices
- 1,5 tbsp Tomato paste
- 70 ml Meatsoup
- 200 ml White wine – dry
- 3 tbsp Native olive oil
- 3 piece Garlic cloves, finely chopped
- 1 Twigs Rosemary fresh
- Coarse salt from the mill and freshly ground pepper
for the chicken breast
- Preheat the oven to 160 degrees, grind the pistachios in a mortar and mix with the cream. Stir the garlic, white wine, Parmesan, salt and pepper into the cream as well. Place the chicken breasts in an ovenproof dish, pour the mixed cream over it and place in the oven for about 25 minutes until the meat is cooked through.
- Arrange on plates and serve with the potatoes.
for the white wine-tomato-potatoes
- Mix the tomato paste with the broth and set aside. Heat the olive oil in a heavy saucepan over medium heat. Add the garlic, rosemary and potatoes and sauté for about 5 minutes.
- Pour in the wine, reduce the heat and steam the kkrtofeln for approx. 20 minutes (COOKING SAMPLE). So that they don’t burn, gradually add the broth with the tomato paste. Season the potatoes with salt and pepper. Remove the rosemary stalk.
Facebook Comments