Elegant Chicken Athena

Elegant Chicken Athena


"This is an elegant dinner for company, and not hard to do at all. Add wild rice with this for a completely wonderful meal."


servings 597 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 37.4 g
  • 58%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 37.9 g
  • 76%
  • Cholesterol:
  • 336 mg
  • 112%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Beat together the eggs and the milk. Dredge the chicken breasts in the flour, and then in the egg wash. Dredge in the pistachios.
  2. Lightly fry chicken in 2 tablespoons butter or margarine over medium heat until slightly browned. Place in a lightly greased 9x13 inch baking dish.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
  4. When the meat is almost done, melt 2 tablespoons butter or margarine in a saucepan. Saute shallots until soft. Add cream, white wine, chicken stock, and pomegranate syrup. Simmer for a few minutes.
  5. Place chicken on plates, and pour Athena sauce over.
  • profile image

Your rating



  1. 14 Ratings


I cut down a bit on the pomegranate syrup--the flavor is pretty pronounced. When the sauce first got going, I didn't like the flavor at all (too strongly wine-y and tart). But we let it cook d...

I found this simple, affordable dish to be outstanding. I had to make my own pomegranate syrup by reducing 1/2 cup pom. juice and 1 tbsp. sugar. I have made the dish once with chicken and, most ...

I didn't make the sauce for this recipe, but I guess I should have. The pistachio-crusted chicken on its own, though very moist and juicy, was a little bland. For those of you who don't want t...

Overall, I would have given this 5 stars but whenever I have to tweak a recipe then it loses one star. I didn't really taste the pomegranate in the sauce. I think next time I will add more of th...

The nut crusted chicken was wonderful. The sauce was some work, and was a bit too bland.

Susan, this is a fabulous recipe! I just cooked it for my wife for Valentine's Day and it was perhaps the most well-received dish I've cooked to date. The only modifications I made: made it wi...

I made this with halibut rather than chicken and it was great! I couldn't find pomegranate syrup so I used boysenberry. I also added a little flour to the sauce to thicken it up. This was so ...

This was amazing! The pomegranate stood out and blended smoothly with the chicken. It made a well rounded and fully bodied meal. I wouldn't change a thing. This will definitely be a regular in o...

I thought this was excellent. The saltiness of the nuts offset the sweetness of the sauce and although I didn't have pomegranate syrup, I put some pom juice in a saucepan to reduce with a sprin...