Pistachio Chicken with Peppercorn Sauce

Name: Pistachio Chicken with Peppercorn Sauce
Yield: 4
Ingredients: 2 chicken breasts; Salt to taste; 1/2 cup all-purpose flour; 2 egg whites beaten; 1/4 cup breadcrumbs; Sauce; 150g of preserved red pepper or red bell pepper; 1 cup cream cheese; 2 tablespoons grated Parmesan cheese; 12 drops of red peppercorn sauce; Salt to taste

1
2 chicken breasts
2
Salt to taste
3
1/2 cup all-purpose flour
4
2 egg whites beaten
5
1/4 cup breadcrumbs
6
Sauce
7
150g of preserved red pepper or red bell pepper
8
1 cup cream cheese
9
2 tablespoons grated Parmesan cheese
10
12 drops of red peppercorn sauce
11
Salt to taste

Ingredients

1
2 chicken breasts
2
Salt to taste
3
1/2 cup all-purpose flour
4
2 egg whites beaten
5
1/4 cup breadcrumbs
6
Sauce
7
150g of preserved red pepper or red bell pepper
8
1 cup cream cheese
9
2 tablespoons grated Parmesan cheese
10
12 drops of red peppercorn sauce
11
Salt to taste

Directions

1
Remove the skin and bones from the chicken breast and cut each into two fillets
2
Season with salt and coat in flour, egg whites, and breadcrumbs
3
Fry in hot oil until golden brown on both sides and drain
4
Keep warm
5
Sauce
6
Blend all ingredients in a processor until smooth
7
Transfer to a pan and heat
8
If too thick, thin out with a little milk
9
Serve the sauce with the chicken breast at milanesa style