2 cups shelled pistachios chopped
1 egg beaten with 2 ounces milk
4 6-ounce boneless, skinless chicken breasts
1/2 cup flour
Dredge 1 side of chicken in flour; shake off excess. Dip in egg wash. Press into pistachio nuts. Sauté in butter for 2 minutes nut side down. Turn and cook for 3 or 4 minutes or until done.