Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
2 tablespoons Minced shallots or green onions
2 cups Sliced mushrooms
¼ cup Butter or margarine, divided
¼ cup Natural American pistachios, coarsely chopped
Dash freshly ground pepper
2 whole Chicken breasts, skinned, boned and halved
½ cup Chicken broth
2 tablespoons Dry white wine
½ cup Heavy cream
2 to 3 teaspoons Dijon mustard
Chopped pistachios for garnish (optional)
Sauté shallots and mushrooms in 2 tablespoons butter until soft. Add pistachios and pepper. Cut pockets in thick portion of each breast lengthwise. Place about ¼ cup pistachio mixture in each pocket; secure pockets with toothpicks. Brown chicken on both sides in remaining butter. Add broth and wine; bring to boil. Cover and simmer about 10 minutes or until chicken is no longer pink. Remove toothpicks; set chicken aside and keep warm. Strain pan juices if desired; reduce by half. Add cream and reduce to about ½ cup. Stir in mustard. Spoon over chicken breasts. Garnish with chopped pistachios.