4 six oz. boneless and skinless breasts of chicken 1 egg 2 oz. milk 1/2 cup flour 2 cups chopped pistachio nuts
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
Linda in Tennessee
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