- 4 six oz. boneless and skinless breasts of chicken
- 1 egg
- 2 oz. milk
- 1/2 cup flour
- 2 cups chopped pistachio nuts
To chop the pistachio nuts simply place them on a cutting board and attack them with a sharp knife, or wrap in a towel and beat with a rolling-pin. It helps release tension as you do it. Very therapeutic.
Dredge 1 side of chicken in flour, shake off excess. Dip in egg wash (lightly beaten egg and milk). 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.