The original recipe is from an article in Bon Appétit from about 10 years ago, and is still a winner!  I’ve changed it up a little over the years, I believe the original used Dijon mustard, and feel free to change out the nuts for your favorite, although the pistachios are pretty darn good!  My friend, Kathy, uses toasted pumpkin seeds (pepitas) and loves it.  The original recipe also had you place the browned chicken directly on a baking sheet.  It bakes more evenly and the bottom crust stays crisp, if they are placed on a rack instead, as pictured here.  I like to cook chicken this way because it stays moister when browned in a pan and then baked through in the oven. I think you’ll notice a big difference too.  I am not even making the sauce today, because I’m going to use the chicken on the main course salad instead, it’s very versatile and makes great cold chicken sandwiches too!

Ready for the oven, notice that the chicken is just browned, not cooked through.

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