Friday, July 15, 2011

Chicken Pistachio

Chicken (or Veal) Pistachio

Serves 6

¼ t. nutmeg

2 t. salt

¼ t. dried rosemary

2 # veal scallops or chicken

½ lb bulk pork sausage

2 T. chopped onion

2 cloves garlic, minced

2 T. parsley, minced

¼ c. chopped pistachio nuts

2 slices white bread, cubed

¼ c. butter

1 c. dry white wine

½ # sliced mushrooms

½ c. sour cream

Combine nutmeg, salt and rosemary in small bowl. Season both sides of protein. Combine sausage, onion, garlic, parsley, nuts and bread. Place 1 T filling on each piece of meat. Roll and secure with toothpick. In a large skillet over med. high heat, melt butter and add meat and brown all sides. Remove to a casserole baking dish. Save skillet drippings. Add wine and mushrooms to meat and cover tightly. Bake for 40 minutes at 375º. Remove meat and place on serving platter, keeping it warm. Add skillet drippings to casserole and cook over medium heat .Carefully add sour cream, stirring constantly. Do not boil. Pour sauce over meat.

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