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Elegant Chicken Athena

Elegant Chicken Athena

Susan Calderon

Susan Calderon

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 37.4 g
  • 58%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 37.9 g
  • 76%
  • Cholesterol:
  • 367 mg
  • 122%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

KUNGFUKAREN
10

KUNGFUKAREN

6/23/2003

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 down for a while, and it was good after it mellowed out a bit. Definitely a rich dish, but very well-received. Shelling the pistachios took forever!

Rob Cassell
9

Rob Cassell

10/26/2005

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 recently, using boneless pork chops. I found that the pork version was superior to the chicken. I also increased to amount of scallions to 3tbsp. and used 3 tbsp. of the hommade pom. syrup. Excellent!!

Sonia M.
5

Sonia M.

6/5/2008

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 to make the sauce, I'd suggest mixing the ground/diced pistachio with garlic powder, finely grated parmigiano reggiano, pepper, and salt to taste. I frequently use this on tilapia and it tastes great! I'll be sure to try again with the sauce - it sounds great (I just had no pomegranate)!

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