Sauté of Chicken with Pistachios and Orange Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About


  • 4 boned and skinned chicken breasts
  • 100 g/4 oz shelled pistachio nuts, crushed
  • 4 thin slices of cheese, such as Kasar (Turkish ewe’s milk cheese) or Gruyere
  • 1 egg, beaten with 1 tablespoon milk
  • flour for dusting
  • butter
  • 1 glass of Raki (a Turkish aniseed liquor) or pastis
  • juice of 2 oranges
  • pithless segments of 2 oranges
  • sea salt and black pepper


Put the chicken breasts between 2 sheets of clingfilm and beat gently with a meat mallet or a rolling pin to make thin escalopes. Sprinkle each one with the pistachio nuts and season with salt and pepper. Lay a slice of cheese on top of the nuts, then roll each breast into a cigar shape and secure with a wooden cocktail stick. Dunk the chicken into the beaten egg mixture and then roll it in flour. Shake off excess flour and fry the chicken in butter in a shallow pan until golden all over, turning from time to time. This should take 15-20 minutes. When you think the chicken is cooked, pour in the Raki and flame the chicken - let the Raki heat up for a second or two, then set it alight, standing well back. Whisk it into the butter and juices in the pan.

Remove the chicken and keep warm. Add the orange juice to the pan over a fierce heat and boil until reduced and slightly syrupy. Season to taste, then whisk in a knob of butter to make the sauce smooth and creamy. Strain the sauce into a clean pan, add the orange segments and heat through gently. Then pour the sauce over the chicken and serve.