Method
Pre–heat the oven to 180ºC / Gas mark 4.
Beat together the eggs and the milk. Dredge the chicken breasts in flour, then in egg wash and finally in the chopped pistachios.
In a large frying pan, melt half the butter over a medium heat. Fry the chicken until lightly browned. Place in a baking dish and bake for 30 minutes.
After 20 minutes, melt the rest of the butter in a saucepan. Fry shallots until soft. Add cream, grape juice, chicken stock and pomegranate juice. Simmer for a few minutes.
Place chicken on plates, and pour over sauce.
Serve with mixed wild rice and steamed broccoli.