Hot In Little Rock

Wedding anniversary 42, and while we would have enjoyed dining at Forty-Two at the Clinton Library where we volunteer, we were about 600 miles away.  So instead we ventured to the old Studebaker mansion in South Bend, Indiana.  It is called “Tippecanoe Place” and serves delightful meals.  While our spouse ordered a classic Cob Salad, we selected chicken in a pistachio crust.  Of course we decided later to duplicate that dish and we think we have it ready to share with guests.

Chop one cup of shelled pistachios until they are like fine gravel (we don’t know how else to describe them.)  Lightly pound four skinless, boneless chicken breasts.  Dust each breast with flour, dip into two beaten eggs, and then into the chopped pistachios.  Sauté in butter until browned on each side.  Place into a 400 degree oven for 15-20 minutes until cooked through.  Remove from the oven and cover with foil so they can rest.

Melt a tablespoon of butter in the pan in which you sautéed the chicken.  Add two tablespoons of flour and cook for 30-45 seconds.  Add a cup of wine and a touch of salt.  When thickened, add any leftover pistachios.  When ready to serve (whipped potatoes and bright green broccoli as sides) spoon a bit of the gravy over the chicken.

We paired this with Dr. Konstantin Frank’s 2007 Semi Dry Riesling.  Just a touch of sweetness makes this a fine complement to the slight sweetness of the pistachios.  There was a bouquet of flowers on the nose, and summer fruit on the palate. There is just enough acidity to balance the slight sweetness.  This is a wine we like well chilled.  Though we couldn’t find the 2008 Dry Riesling which Salon.com’s Steven Kolpan called “one of the best,” this was a lovely substitute.

As a late summer dinner, we’ll be serving this again, even without an anniversary to celebrate.