Pistachio Crusted Chicken with Mustard Herb Cream Sauce is possibly my favorite thing in the world to cook. It’s one of those dishes that I no longer need a recipe for because I’ve made it so many times. The first time was with my good friend Jenny when I was a junior at UC Santa Cruz. I lived in the newest apartment complex on campus which was well-equipped with a big kitchen. Jenny and I had just discovered epicurious.com, and we loved trying out new recipes. This one was a hit, and since then I have cooked it for friends from New Mexico to Panama, and it usually finds its way to my dinner table at least a couple times per month. While there are a number of crisp dry white wines that go well with this dish, my favorite is New Zealand Sauvignon Blanc. Who doesn’t love New Zealand Sauvignon Blanc? It’s like the loveable puppy of the wine world. It’s so easy to drink, so vibrant and pleasure-inducing, that it’s hard not to drink a whole bottle at one sitting. The wine I chose tonight was Fire Road Sauvignon Blanc from the Marlborough region of New Zealand. This is a great bargain wine that my husband and I often buy by the case. It’s vibrant acidity and lovely passion fruit and gooseberry notes are a delicious welcome to any dish that requires a dry white wine. It works particularly well with the pistachio crusted chicken as the racy acidity cuts through the creaminess of the herb sauce, and the fruit flavors complement the pistachios and herbs nicely. This meal is fabulous served with a side of roasted potatoes and sautéed greens, and matched up with the Fire Road is bound to put a smile on anyone’s face.
Here’s the link to the recipe: