Pistachio Crusted Chicken w/ Dijon Pan Gravy

1) You guys are slackers on this blog.

2) I made this last night with beets and baked potatoes. It was really good!

Pistachio Crusted Chicken:
(recipe for 2 — double for 4)
1/2 cup shelled raw pistachios
1/4 cup panko (Japanese breadcrumbs)
3 tbsp Dijon mustard
1/2 tsp fresh thyme leaves (a pinch dried)
2 boneless chicken breast halves
2 tbsp olive oil
1 shallot diced
1/2 cup chicken stock
1 tbsp dijon mustard
1 tsp fresh thyme leaves
1 tbsp butter

Preheat oven to 400 degrees. Finely grind nuts in processor. Add panko and pulse until combined. (Alternatively, you can put the nuts in a ziplock bag and crush with a rolling pin). Transfer to shallow baking dish. Mix mustard and thyme leaves in a medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper. By the time you are done, you will be wearing mustard and pistachio mittens. This is completely okay — you needed to wash your hands after the raw chicken anyway.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add the chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Or if you are using a pan that is oven-safe, just pop the whole thing in the oven.

Bake chicken until cooked through, about 7-10 minutes (chicken should be about 165 degrees). Store gently on a plate and cover with foil.

For gravy:
Return chicken pan to heat and add shallots. Sauté until soft, about 5 minutes. Add chicken stock and with a wooden spoon, work any drippings/pistachio crumbs up from the bottom of the pan. Mix in mustard and thyme and cook for about 1-2 minutes and add butter.

Transfer a chicken breast to its own plate and cover with sauce.