Andy's Chicken Pistache
This recipe is an adaptation of an adaptation, a remnant of a time when my brother and sister-in-law worked at a fine cuisine restaurant down Ocean City; a time when they fell in love. I like to think the original dish probably had a hand in it. Andy typically makes veal pistache, but I felt like this would serve more ubiquitously as a chicken dish. Also with less "bloo bloo bloo veal!" While I do not tend to recommend boneless skinless chicken breast (too expensive for such a flavorless cut of meat), on this occasion I actually feel like the neutrality of the cut is the perfect vehicle for the crispy breading, the creamy sauce, and the accoutrement of crispy prosciutto, sauteed mushrooms, and of course, pistachio nuts. I made this dish for an army, so I am going to scale down the ingredients for making 4-6 servings. With my family, this is a special occasion dish; rich and decadent, a long cooking time and a belly full of wine and contentment at the end...