2 OZ. Dijon Mustard
Olive Oil to sauté

2 Oz. Sherry
1/2 tsp. Fresh chives, chopped
1/2 tsp. Fresh basil, chopped
1/2 tsp. Fresh dill, chopped
1/4 tsp. Fresh cilantro, chopped

¼ tsp. Fresh parsley, chopped
4 dashes Tabasco Sauce
4 dashes Worcestershire Sauce
1 cup Panko bread crumbs
3-6 oz. Boneless breast of chicken
Canola oil to sauté
Stax’s seasoning to taste
8 oz. Pistachios, crushed (reserve several whole ones for roasting and garnish)
1 tsp. Minced Garlic
2 Shallots, peeled and minced
4 oz. Chicken Stock
2 oz. Heavy cream
White pepper to taste
Clarified butter to sauté

To make Panko breadcrumbs, using white bread, remove crusts and soak in water. Form the bread into a ball and squeeze the excess water from it. Continuously roll the bread ball in the palms of your hand, and as the crumbs fall off, place them on a baking sheet and toast in a slow (250 degree) oven.

In a shallow bowl mix all the Dijon mustard, olive oil, fresh chopped herbs, Tabasco and Worcestershire sauce. Dredge the chicken breasts in the mixture and then place in the breadcrumbs. Sauté the chicken in Canola oil over medium heat, being careful not to burn the breadcrumbs. Remove to a warming dish and hold in the oven.

To make the sauce, in a sauté pan, add the Canola oil, shallots and garlic. Deglace the pan with sherry. Add the crushed pistachios, chicken stock and heavy cream. Reduce by 25%. Add Stax’s seasoning, parsley, Dijon mustard and white pepper.

Add the chicken to the sauce and continue to simmer until done.

In another sauté pan, in clarified butter, roast some whole pistachios to use as garnish. Place the chicken and sauce on your serving dish and garnish with the fresh whole chives and the whole roasted pistachios.