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| Ingredients | |||
| 4 | Six oz. boneless and skinless chicken breasts | ||
| 1 | Egg | ||
| 2 oz. | Milk | ||
| 1/2 cup | Flour | ||
| 2 cups | Chopped pistachio nut | ||
| Directions | |||
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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. Serves 4. |
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