Yield: 4 Servings

Ingredients:

4 each Chicken 6 -7 oz. boneless, skinless

as needed Cooking oil

for service Chef Larry’s Rosemary Thyme Jus Lie (recipe follows)

for service Roasted vegetables

For the Crushed Pistachio Crust crust:

1/4 cup Violet mustard

1/2 cup Pistachios, crushed

2 tsp. Parsley, minced

to taste Salt

to taste Fresh ground black pepper

Method:
Preheat oven to 375 degrees F. Preheat sauté pan with oil. Season chicken breasts with salt and pepper. Sear in sauté pan over medium high heat and remove. Cool breasts. Brush one side of cooled chicken breast with Violet mustard and coat with pistachio mixture. Pat pistachio crust onto chicken breasts and transfer to a baking sheet. Place in preheated oven and roast at 375 degrees F for 25-30 minutes or unitl done. Prepare Chef Larry's Rosemary Thyme Jus per recipe, reserve. Remove roasted chicken breasts and allow to rest. Transfer a warm serving platter. Serve with Rosemary Thyme Jus and roasted vegetables if desired.

Chef Larry's Notes:
Violet or purple mustard is available in most fine food stores or gourmet markets.

Chef Larry's Rosemary Thyme Jus Lie

Yield: 1 1/2 cups

Ingredients:

2 tsp. Butter

1 tsp. Shallot, minced

3 sprigs Fresh rosemary

3 sprigs Fresh thyme

1/2 cup Burgundy

1 1/2 cup Chicken stock

to taste Salt

to taste Fresh ground black pepper

Method:
Melt 1 tsp. butter in saucepan. Add shallot, sauté until translucent. Add rosemary sprigs, thyme sprigs and wine. Bring to a simmer and reduce liquid by 1/3. Add chicken stock, bring to a simmer and reduce heat. Simmer over low heat for 15 - 20 minutes. Strain. Whisk in remaining butter and season with salt and fresh ground pepper.