Toast pistachio nuts in a preheated 325 degree oven for 5 minutes. Set aside.
Sprinkle chicken with pepper. Melt 1 tablespoon margarine in a
large skillet over medium-low heat.
Add chicken, cover and cook until cooked
through, about 4 minutes per side. Remove chicken from pan and
keep warm. Add stock and wine to pan. Cook over high heat until reduced to about
Add garlic, mustard, basil and 1/4 teaspoon pepper. Reduce heat and whisk in
remaining margarine 1 tablesppon at a time until combined with
liquid to form a sauce.
Slice chicken, top with sauce and sprinkle with pistachio nuts.