Rinse and dry the chicken breasts, season with salt and season with pepper.
Wash the citrus fruits thoroughly with hot water, peel off each zest or grate the peel, squeeze all the fruit and collect the juice.
In a frying pan, heat first olive oil, then butter and fry the chicken fillets, turning several times, until golden brown.
In the meantime, in a hand mixer, blend the pistachios with the rose water and the remaining ingredients (possibly half of the squeezed orange juice and not too much juice of a lemon!) to a sauce, season vigorously with salt and freshly ground pepper.
Serve the chicken breast with the pistachio sauce.
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