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Pistachio Crusted Breast of Chicken with Port Wine Sauce serves 4-6

The Chicken
6 bone in chicken breast
2T butter
2T olive oil
3T brown mustard
1T dry tarragon
8T roasted pistachios, ground in a mortar and pestle or with a food processor

Season the chicken with salt and pepper and brown them skin side down to start in a large saute pan over high heat in the butter and oil.
When nicely browned and cooked 75% of the way through, remove chicken and let rest at room temperature for 20-25 minutes to cool. Coat the tops of the breasts with the mustard, sprinkle with the tarragon and then roll them in the pistachios, pressing down firmly.
Return chicken to the sauté pan, skin side up and place pan in a preheated 425 degree oven for 10-12 minutes to finish cooking.
Serve with the sauce.

The Sauce

1 cup port wine
1 cup dry red wine
½ cup thinly sliced shallots
2/3 cup cider vinegar
1/3 cup brown sugar
4T grenadine
1 cup homemade veal or chicken stock
1T butter

Gently cook the shallots over high heat in the butter in a 2 quart sauce pot until just beginning to caramelize.
To the pan, add the wine, vinegar, grenadine and sugar.
Over low-medium heat reduce by 2/3’s at a simmer
Add the stock.
Reduce the liquids to sauce consistency, taste and adjust seasoning for salt and sweetness, and serve with the chicken.