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California Grown Gourmet Pistachios

Chicken With Pistachio Orange Sauce

4 large Juicy oranges
4 halves Boned, skinned chicken breasts
1/4 to 1/2 teaspoon Black pepper; salt optional
2 teaspoons Vegetable oil
2 tablespoons Minced green onion
1 teaspoon Dijon mustard
1/4 cup Shelled, natural American pistachios
4 servings Hot cooked rice

Grate 2 teaspoons orange peel. Halve 1 orange; squeeze to yield 1/2 cup juice. (If orange doesn't have enough juice, use a second one as needed.) Pare and slice remaining oranges; set aside. Flatten chicken with mallet; use waxed paper to prevent splatter. Sprinkle with pepper (and salt if desired). Sauté chicken in 2 teaspoons oil in skillet; turning once. Cook until done but still moist and tender. Stack chicken at side of pan. Add orange peel, juice, onion and mustard to pan and cook, stirring to get a sauce. Add orange slices and pistachios and heat thoroughly. Yield: 4 servings.

Courtesy American Pistachio Growers