Rating: 4.5 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

Gallery

Recipe Summary

Servings:
5
Yield:
4 servings
Advertisement

Ingredients

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

Directions

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

    Advertisement
  • 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; protein 37.9g; carbohydrates 24.3g; fat 37.4g; cholesterol 336mg; sodium 394mg. Full Nutrition
Advertisement