|Chicken (Williams-Sonoma Kitchen Library)|
|by Emalee Chapman|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
1 - 10 of 24 for pistachio chicken
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Heat oven to ... shallow dish, combine pistachios, panko crumbs, ... and pepper. Sprinkle chicken with remaining salt. ... minutes, or until coating is brown.
Skin, bone, halve ... Wash and pat chicken dry. Mix nuts ... sprinkle with extra pistachio nuts, if desired. ... 2 halves and several peach pieces each.
Combine chicken livers, onion, stock, ... Refrigerate covered at least 24 hours, or up to 1 week. Serve with toast points, apple slices and raw vegetables.
Heat 4 tablespoons ... translucent, then add pistachio, garlic, tarragon, ... pan, then add chicken stock and reduce ... best of all, savory dumplings.
In 3 quart ... cauliflower. Sprinkle with pistachios. Cut into ... servings. 1/3 cup coarsely chopped salted cashews can be substituted for 1/3 cup pistachios.
Combine all ingredients in large saucepan. Heat to boiling point. Serve in bowls. Garnish with pistachio nuts. Serves 6 to 8.
Melt butter, add ... rice should be bound lightly together with a little of the cooking liquid. Stir in the pistachio nuts and Parmesan. Serve immediately.
In a medium ... mixture, sausage meat, chicken, egg, pimentos, pistachios, 3 tablespoons ... down, cool overnight in refrigerator. 12 first course servings.
Mix all dressing ... set aside. Saute chicken in 1 ounce ... and simmer 10 seconds. Pour mixture over the fresh spinach and sprinkle with pistachio nuts.
Saute chicken livers in butter ... in finely chopped pistachios; salt to ... or toast points. Bring to room temperature to serve. makes about 3 1/2 cups.
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