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Chicken Breast and Shrimp with Provencal Herbs in a Creamy Pistachio Dijon Sauce Recipe

Chicken Breast and Shrimp with Provencal Herbs in a Creamy Pistachio Dijon Sauce

Recipe courtesy Rudy Ordubegian, Spazio Restaurant and Jazz Club, Sherman Oaks, CA

Show: Inside DishEpisode: Mekhi Phifer

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on May 01, 2011

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    This was tasty enough to serve to future guests. I ate it with wild rice. The sauce thickened nicely.
    I intend to share this recipe with my friends.

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  • on December 18, 2009

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    This dish was easy to put together and OUTSTANDING! Try serving it with cornbread and drizzle the sauce over the cornbread. Definitely good stuff.

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  • on November 02, 2008

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    We let the sauce simmer longer in order to thicken and served the dish on a "bed" of fettuccine. We thought the herbs gave a great flavor. We served the rest of the bottle of wine used in the recipe with the meal.

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  • on May 04, 2007

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    I added my own spices in this recipe and it turned out terrific. You can even leave the shrimp out and it'll still be outstanding!

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  • on December 23, 2006

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    I used 1/2 cream and 1/2 water to cut down on the fat, and thickened it with rice flour. It was great (I also looked up the Provencal herb ingredients and just sprinkled a bit of each of the 7 herbs - a little bit heavy on the fennel. Served it with plain rice and everyone raved...

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  • on September 13, 2005

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    OMG! I THOUGHT THIS WAS DELICIOUS, IT DID MAKE A LOT OF SAUCE, BUT I LET IT SET FOR A WHILE WHILE TOSSED WITH FETTUCINI AND IT THICKENED UP AND WAS GREAT!

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  • on March 08, 2005

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    I cut the recipe in 1/2 and only used 1 chix breast. 1 Tbsp of the herbs was way too much. Other wise this has potential for us home cooks. A tweak in the amount of herbs i think will make this dish just perfect. I'm interested in what the previous poster said about putting this over pasta. I think it would go well.

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  • on December 12, 2004

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    This came out ok, but not good enough to want to make it again. It makes a lot of sauce. I cut up the chicken and served it over pasta. Still, you could probably cut the wine & cream in half.

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