Recipes from Lanier Publishing


South Woodstock, Vermont
 Chicken Pistachio Recipe
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Yield: 4 servings 

Ingredients:
4 six oz. boneless and skinless breasts of chicken
1 egg
2 oz. milk
1/2 cup flour
2 cups chopped pistachio nuts

Instructions:
Dredge 1 side of chicken in flour, shake off excess. Dip in egg wash. Press into pistachio nuts. Saute in butter for 2 minutes nut side down. Turn and cook for 3 or 4 minutes or until done. Add desired sauce.

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