1/4 cup milk
3/4 cup all-purpose flour
1 cup finely chopped pistachio nuts
2 tablespoons minced shallots
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup heavy cream
1/4 cup butter
1 1/2 tablespoons pomegranate syrup
4 skinless, boneless chicken breast halves
Beat together the eggs and the milk. Dredge the chicken breasts in the flour, and then in the egg wash. Dredge in the pistachios.
Lightly fry chicken in 2 tablespoons butter or margarine over medium heat until slightly browned. Place in a lightly greased 9×13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
When the meat is almost done, melt 2 tablespoons butter or margarine in a saucepan. Saute shallots until soft. Add cream, white wine, chicken stock, and pomegranate syrup. Simmer for a few minutes.
Place chicken on plates, and pour Athena sauce over.