1/2 cup (1stick) unsalted butter, softened and cut into pieces
Salt and freshly ground black pepper to taste Pistachio-Crusted Chicken
4 brined, boneless chicken breasts (see brine recipe below)
1 quart buttermilk
1 pound salted pistachios, shelled and toasted
1 cup grated Parmesan cheese
1/4 cup fresh thyme
1/3 cup chopped fresh rosemary
1/4 cup chopped fresh parsley
2 cups all-purpose flour
Salt and freshly ground black pepper to taste
Grape seed oil to taste For the sauce: In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine. Reduce to half. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again. Add the coconut milk and reduce to half a third time. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated. Season with salt and pepper. If you reheat, do not allow the sauce to boil or the butter will separate.
2. For the chicken: Remove the chicken from the brine and cut in half. With a meat mallet, pound until 1/4-inch thick and place in a nonreactive bowl. Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator
3. In a food processor, place half of the pistachios, half of the parmesan cheese, and half of the herbs. Pulse 5 or 6 times until the mixture is finely chopped. Transfer to a bowl. Repeat this step with the rest of the pistachios and combine with the other pistachio mixture. PREHEAT OVEN 250