Ingredients
4 six oz. boneless and skinless breasts of chicken
1 egg
2 oz. milk
1/2 cup flour
2 cups chopped pistachio nuts
Preparation
Dredge 1 side of chicken in flour, shake off excess. Dip in egg wash. 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.
