Elegant Chicken Athena

Elegant Chicken Athena

11 Reviews 1 Pic
Susan Calderon
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  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.

Share It

Reviews (11)

Rate This Recipe


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

Rob Cassell

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.

Sonia M.

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)!

More Reviews

Similar Recipes

Classy Chicken

Classy Chicken

Chicken and Mushroom Saute

Chicken and Mushroom Saute

Delicious Easy Chicken Francese

Delicious Easy Chicken Francese

Easy Chicken Breast

Easy Chicken Breast

Chicken Voila

Chicken Voila

Chicken A La Yummy

Chicken A La Yummy


Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet



previous recipe:

Chicken and Mushroom Saute


next recipe:

Delicious Easy Chicken Francese