PISTACHIO CHICKEN WITH MARSALA SAUCE (Dennis Planiden, Lake Louise, Alberta, 1994)
4 skinless, boneless chicken breasts,
1/3 to 1/2 cup Parmesian cheese, grated (Par. Reggiano, preferred,
1/3 cup shelled pistachios,
1/2 cup fine bread crumbs,
1 egg beaten,
1/2 cup clarified butter,
1/2 cup virgin olive oil,
1/4 cup Marsala wine,
1/4 cup whipping cream,
MIX Parmesan cheese, pistachios and bread crumbs together and place in a cake pan. Cut each chicken breast in half and place between sheets of wax paper. Pound lightly to flatten the breast to abt. 1/4 inch thickness.
DIP both sides of the chicken in the egg. Coat dipped chicken breasts in dry mixture until completely covered. Set aside and finish other chicken pieces. May be refrigerated at this stage overnight.
PREHEAT a non-stick saucepan and add a tablespoon of clarified butter and olive oil to the pan. Place coated chicken in pan and cook until golden brown on each side. This should be done in small quantities to keep the pan hot through the cooking process. Put the cooked breast on a warm platter.
DEGLAZE the pan with Marsala and reduce liquid to about half. Add cream and reduce to appropriate thickness.
SPOON some sauce on the serving plate and place a chicken breast on top.