Serves 4
4 skinless chicken breasts
1/2 cup white wine
1/2 cup butter
1 cup pistachio nut kernels
1 cup fresh basil leaves
1/3 cup olive oil
1 tablespoon grated parmesan cheese
8 asparagus spears
1 bunch english spinach
4 sets truss cherry tomatoes
For the pesto: Roast the pistachio nuts until lightly browned then place in blender with basil parmesan and olive oil blend to a rough paste and put aside.
Place half the butter in a pan and, when warmed, add spinach and toss untill slightly wilted. Take out and put to one side and do the same for the asparagus. The spinach and the asparagus should be a bright green color. Then add cherry tomato trusses and pan fry until half cooked. Reserve to one side.
Add the chicken breasts and sauté until 3/4 cooked then add white wine and simmer.
When the wine has reduced by half, add the remaining butter and simmer gently for 1 minute.
Reheat spinach, asparagus and tomatoes.
To assemble, place spinach on a warmed plate, then the chicken breast, then the asparagus and tomato. Crumble the pesto on and around the dish, spoon some of the wine and butter sauce, and serve.