Tuesday, February 2, 2010
Pistachio Chicken with Coconut Chili Ginger Sauce
I am so sore from yesterday and today's WOD's. WOW... what a great couple of days! I wish I could say this meal was a magic cure for the muscles, but I think we just have to endure! I will say that this was a delicious dinner, and that it should take your mind off your unpleasantries for a little while!
I hope you enjoy... we did! :-)
3 chicken breast, cut in half and pounded
1/2 C Dry roasted, unsalted pistachios, ground in food processor
2 tsp. garlic powder
2 T fresh Italian parsley, chopped
1 tsp. black pepper
2 T olive oil
1/4 red onion, minced
2 cloves garlic, minced
1 T olive oil
1/2 C white wine
1/2 C chicken broth, low sodium
2 tsp. ground ginger
2 T Lemon grass herb blend
1 tsp. chili pepper spice blend
2 T Italian parsley, chopped
1 C coconut milk (I used low fat)
fresh ground black pepper
Preheat oven to 350 degrees.
Grind pistachio's with garlic powder, parsley, and pepper. Heat olive oil in a skillet. Coat chicken breasts with the pistachio mixture. Brown chicken, about 5 minutes on each side. Transfer to baking dish.
In a sauce pan, saute onion and garlic in olive oil. When onion is translucent, add lemon grass and chili paste. Stir in white wine. Reduce slightly, and add chicken broth, and ground ginger. Reduce a little more, and add coconut milk and parsley. Season with fresh ground pepper.
Poor over chicken breasts and bake for about 15 minutes, until bubbly and chicken is done.
I served this with some sauteed spinach and steamed zucchini. It was very satisfying, flavorful and paleo! Hope you like it!