Pistachio-Crusted Chicken with Coconut Chili Ginger Sauce

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Coconut Chili Ginger Sauce
1 Tbsp. unsalted butter
2 shallots, minced
  • 2 blades lemongrass, chopped
  • 3 (1/2-inch) piece, fresh ginger, thinly sliced
  • 1 cup sweet white wine
  • 2 cups chicken broth
  • 2 Tbsp. Thai red curry paste
  • 2 Tbsp. Chinese black bean chili sauce
  • 1 (8-ounce) can coconut milk
  • 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.
4. Place the flour in another bowl season with salt & pepper. Remove the chicken from refrigerator prepare it for assembly. Preheat a large nonstick sauté pan over medium-low heat with a thin coating of grape seed oil. Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side. Dip only 1 side of chicken back in buttermilk & press pistachios onto that side. Repeat that step with all chicken.  Place chicken in the saute pan, pistachio side down cook 2-3 min. Turn & cook other side for2 to 3 minutes. Place in the oven to finish cooking for 8 to 10 minutes. Remove, let rest for 5 minutes and then slice to serve with the Coconut Chile Ginger Sauce.
Brine for Chicken
Makes 1 1/4 cups
  • 1 cup kosher salt
  • 1/4 cup sugar
  • 5 cloves garlic
  • 2 bay leaves
  • 1 Tbsp. black peppercorns

Place the salt, sugar, garlic, bay leaves, peppercorns and 2 cups cold water into a saucepan over medium-high heat. Stir constantly until the sugar and salt dissolve. Remove from the heat and cool to room temperature.


Member since Jul 2007

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