Setton Farms

Great Recipes

Entree

Chicken with Pistachio Orange Sauce

Yields 4 Servings

Ingredients

• 4 large, juicy oranges
• 4 boned, skinned chicken breast halves (5oz each)
• 1/4 - 1/2 teaspoon black pepper
• Pinch salt (optional)
• 2 teaspoons minced green onion
• 1 teaspoon Dijon mustard
• 1/4 cup shelled roasted and salted California pistachios

Directions

1. Grate 2 teaspoons or orange peel. Halve 1 orange; squeeze to yield 1/2 cup juice (use a second orange as need for 1/2 cup juice). Peel and slice remaining oranges, set aside.
2. Flatten chicken with mallet, use waxed paper to prevent splatter. Sprinkle with salt and pepper if desired.
3. Saute chicken in 2 teaspoons oil in skillet, turn once. Cook until done but still moist and tender. Transfer chicken to serving dish.
4. Prepare the sauce, add orange peel, juice, onion and mustard to pan and cook, stirring to make a sauce. Add orange slices and pistachios and heat thoroughly Pour over chicken.

Resource: California Pistachio Commission

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