This is an elegant dinner for company, and not hard to do at all. Add wild rice with this for a completely wonderful meal.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Beat together the eggs and the milk. Dredge the chicken breasts in the flour, and then in the egg wash. Dredge in the pistachios.

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  • Lightly fry chicken in 2 tablespoons butter or margarine over medium heat until slightly browned. Place in a lightly greased 9x13 inch baking dish.

  • Bake at 350 degrees F (175 degrees C) for 30 minutes.

  • When the meat is almost done, melt 2 tablespoons butter or margarine in a saucepan. Saute shallots until soft. Add cream, white wine, chicken stock, and pomegranate syrup. Simmer for a few minutes.

  • Place chicken on plates, and pour Athena sauce over.

Nutrition Facts

597 calories; 37.4 g total fat; 336 mg cholesterol; 394 mg sodium. 24.3 g carbohydrates; 37.9 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2005
I found this simple affordable dish to be outstanding. I had to make my own pomegranate syrup by reducing 1/2 cup pom. juice and 1 tbsp. sugar. I have made the dish once with chicken and most recently using boneless pork chops. I found that the pork version was superior to the chicken. I also increased to amount of scallions to 3tbsp. and used 3 tbsp. of the hommade pom. syrup. Excellent!! Read More
(11)

Most helpful critical review

Rating: 3 stars
04/23/2005
The nut crusted chicken was wonderful. The sauce was some work and was a bit too bland. Read More
(4)
15 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/26/2005
I found this simple affordable dish to be outstanding. I had to make my own pomegranate syrup by reducing 1/2 cup pom. juice and 1 tbsp. sugar. I have made the dish once with chicken and most recently using boneless pork chops. I found that the pork version was superior to the chicken. I also increased to amount of scallions to 3tbsp. and used 3 tbsp. of the hommade pom. syrup. Excellent!! Read More
(11)
Rating: 4 stars
06/23/2003
I cut down a bit on the pomegranate syrup--the flavor is pretty pronounced. When the sauce first got going I didn't like the flavor at all (too strongly wine-y and tart). But we let it cook down for a while and it was good after it mellowed out a bit. Definitely a rich dish but very well-received. Shelling the pistachios took forever! Read More
(11)
Rating: 5 stars
10/26/2005
I found this simple affordable dish to be outstanding. I had to make my own pomegranate syrup by reducing 1/2 cup pom. juice and 1 tbsp. sugar. I have made the dish once with chicken and most recently using boneless pork chops. I found that the pork version was superior to the chicken. I also increased to amount of scallions to 3tbsp. and used 3 tbsp. of the hommade pom. syrup. Excellent!! Read More
(11)
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Rating: 4 stars
06/05/2008
I didn't make the sauce for this recipe but I guess I should have. The pistachio-crusted chicken on its own though very moist and juicy was a little bland. For those of you who don't want to make the sauce I'd suggest mixing the ground/diced pistachio with garlic powder finely grated parmigiano reggiano pepper and salt to taste. I frequently use this on tilapia and it tastes great! I'll be sure to try again with the sauce - it sounds great (I just had no pomegranate)! Read More
(7)
Rating: 4 stars
10/01/2007
Overall I would have given this 5 stars but whenever I have to tweak a recipe then it loses one star. I didn't really taste the pomegranate in the sauce. I think next time I will add more of the syrup. I found Pomegranate Glaze at Trader Joe's. If I need to have true syrup I'd probably go to a Middle Easter market to find it. It was a bit strong on the wine but I loved it. I was hoping for a sweeter taste. I will definitely make this again and I will try it with pork chops like another reviewer recommended. The chicken breast was moist but a bit dry. I served this over basmati rice and found it to be a wonderful dish. I may add just a dash of salt to the suauce. Read More
(5)
Rating: 5 stars
02/14/2005
Susan this is a fabulous recipe! I just cooked it for my wife for Valentine's Day and it was perhaps the most well-received dish I've cooked to date. The only modifications I made: made it with one cup cream and started the sauce as soon as I put the chicken in the oven to give it time to reduce to a creamier consistency. Also couldn't find pomegranate syrup but found some juice and made my own. It truly was amazing! Read More
(4)
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Rating: 3 stars
04/22/2005
The nut crusted chicken was wonderful. The sauce was some work and was a bit too bland. Read More
(4)
Rating: 4 stars
09/13/2010
I thought this was excellent. The saltiness of the nuts offset the sweetness of the sauce and although I didn't have pomegranate syrup I put some pom juice in a saucepan to reduce with a sprinkle of sugar and it worked great. Will definitely make again and again Read More
(3)
Rating: 5 stars
03/28/2011
I made this with halibut rather than chicken and it was great! I couldn't find pomegranate syrup so I used boysenberry. I also added a little flour to the sauce to thicken it up. This was so easy and delicious - would be great for company. Read More
(3)
Rating: 5 stars
03/28/2011
This was amazing! The pomegranate stood out and blended smoothly with the chicken. It made a well rounded and fully bodied meal. I wouldn't change a thing. This will definitely be a regular in our household. Even my picky 3 year old boys were asking for seconds! Job well done Susan! Read More
(3)