Heat up a pan with a little EVO oil and sauté the minced onion.
When it has turned golden-brownish, add unshelled pistachio nuts and simmer for one minute. Then add previously strip-cut chicken breast and cook over high heat.
When it is ready add the soy cream and let it reduce. Season with salt, pepper and some thyme leaves. Make an emulsion of Pomì Tomato Juice and Extra Virgin Olive (EVO) Oil, that will be used to dress the chicken once in the plate.