Pistachio-Crusted Chicken With Coconut Chili Ginger Sauce

By Oprah
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1 tablespoon unsalted butter

2 shallots , minced

2 blades lemongrass , chopped

3 pieces (1/2-inch) fresh ginger , thinly sliced

1 cup sweet white wine

2 cups chicken broth

2 tablespoons Thai red curry paste

2 tablespoons Chinese black bean chili sauce

1 can (8 ounces) coconut milk

1/2 cup (1 stick) unsalted butter , softened and cut into pieces

Salt and freshly ground black pepper to taste

4 brind boneless chicken breasts (see brine recipe below)

1 quart buttermilk

1 pound salted pistachios , shelled and toasted

1 cup grated Parmesan cheese

1/4 cup fresh thyme

1/3 cup chopped fresh rosemary

1/4 cup chopped fresh parsley

2 cups all-purpose flour

Grape seed oil to taste

1 cup kosher salt

1/4 cup sugar

5 cloves garlic

2 bay leaves

1 tablespoon black peppercorns

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