| Ingredients:
Boneless, skinless chicken breasts
Flour Peanut oil Salt & pepper Pesto Pistachios, toasted Virgin olive oil Sage, fresh chopped Salt & pepper |
Amount:
2 each
½ cup 3 TBSP
¼ cup ¼ cup 2 TBSP |
Place toasted pistachios and sage in a food processor or blender. Puree together slowly adding olive oil. Add a dash of salt and pepper and set aside.
Season chicken breasts. Heat peanut oil in a saute pan until it is hot. Lightly coat chicken in flour and place in saute pan cooking until golden brown on one side. Flip chicken breasts and cook on low heat untill cooked through.
Remove chicken and drizzle with pesto, seve with your favorite side dish.
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Recipes
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