Pistachio Crusted Chicken Breasts with Coconut Curry Sauce Recipe

• Sauce:
• 1 Tbsp. unsalted butter
• 2 shallots, minced
• 2 blades lemongrass, chopped
• 3 (1/2-inch) piece, fresh ginger, thinly sliced
• 1 cup sweet white wine
• 2 cups chicken broth
• 2 Tbsp. Thai red curry paste
• 2 Tbsp. Chinese black bean chili sauce
• 1 (8-ounce) can coconut milk
• ½ cup (1stick) unsalted butter, softened and cut into pieces
• Salt and freshly ground black pepper to taste
• Pistachio-Crusted Chicken:
• 4 boneless chicken breasts
• 1 quart buttermilk
• 8 ounces salted shelled pistachios
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh thyme
• 2 tablespoons chopped fresh rosemary
• ¼ cup chopped fresh parsley
• 1 cup all-purpose flour
• Salt and freshly ground black pepper to taste
• 1 tablespoon canola oil
• 4 large shiitake mushrooms, cleaned, stems removed and julienned
• 1 pound asparagus, cleaned, blanched and julienned
• 1 cup julienned yellow squash
• 1 cup julienned zucchini squash
• 1 Tbsp. canola oil
• 2 tsp. sweet and sour sauce
• ¼ tsp. sriracha chile paste
• Salt and pepper to taste
• 1 pound angel hair pasta, cooked according to package directions, drained, and rinsed in cold water

Directions