Saturday, August 9, 2014

Chicken Paillards with pistachio pesto
6 chicken breast halves, pounded 1/8-inch thick
salt and freshly ground pepper
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1/2C chicken stock

pistachio pesto
1/2C pistachio nuts, toasted
3 garlic cloves, peeled and thinly sliced
1C Italian parsley leaves, packed
1C basil leaves, packed
1/3 – 1/2C olive oil
1/2C parmesan cheese, finely grated
freshly ground pepper

For the pesto:  Place the nuts, garlic, Italian parsley and basil in a food processor and pulse to chop.  With the machine running add the oil in a stream.  Pulse in the cheese.  Season to taste with pepper.  Set aside.

Heat a sauté pan to medium heat; add the oil and butter and heat.  Salt and pepper to chicken paillards.  Heat the sauté pan to high and add the chicken.  Sauté two minutes per side or until slightly golden.  Remove the chicken to a plate.  Add the chicken stock to the pan and reduce to 1/4C.  Turn off the heat and whisk in ¾ of the pesto.  Divide the chicken among 6 plates and spoon the pesto sauce over.  Serve the remaining pesto on the side.

MAKES:  6 servings

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