Almond Pistachio Chicken with Mustard Sauce

4 boneless, skinless chicken breasts salt and pepper 1/3 cup chopped almonds 1/3 cup chopped pecans 1/3 cup chopped pistachios 1/4 cup chopped parsley 1 tbsp chopped fresh thyme 3 tbsp dijon mustard 1 tbsp white wine vinegar 1 tbsp olive oil 2 tbsp unsalted butter Mustard Sauce 1/2 cup dry white wine 1 tbsp chopped shallots 1 cup whipping cream 1 tbsp grainy mustard 1 tsp lemon juice 1 tbsp cold butter

1. Preheat oven to 350 2. Place chicken between two sheets of wax papper and flatten, until uniform thickness. Season with salt and pepper. 3. combine almonds, pecans, pistachios, parsley and thyme on a plate. 4. Combine mustard and vinegar and brush one side of chicken with the mixture. Set chicken, mustard side down, into nut mixture. Pat chicken to coat evenly. Brush other side of chicken with mustard mixture. Turn chicken over in nut mixture, patting again. Shake off any excess coating. Place on wax or parchment paper. 5. Heat oil and butter in ovenproof skillet on medium heat. When sizzling, add chicken breasts and fry until nuts are lightly browned on both sides, about 1 min per side. Place skillet in oven and bake for 7 to 10 minutes or until juices are clear. 6. While chicken is baking, combine wine and shallots in pot. Bring to boil and reduce by half. Stir in whipping cream and mustard and reduce until slightly thickened, about 5 min. Remove from heat and reheat when needed. 7. Before serving, whisk in lemon juice and butter. Season with salt and pepper to taste. Serve with chicken.

This is a recipe that I got out of one of the liquor store magazines. It is from Woolfy's in St. Mary's (we had dinner there but weren't really impressed with the place although the food was fine) I made this when we had company for dinner and it was very nice.