Lemon Pistachio Chicken
- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 3 tablespoons lemon juice
- 1⁄4 cup chopped pistachio nut, toasted (see note)
directions
- Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
- Sprinkle both sides of chicken with 1 teaspoon of pepper.
- Heat oil in 12-inch skillet over medium-high heat.
- Cook chicken and lemon juice in oil 10 to 15 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Serve chicken topped with any remaining pan juices and nuts.
- **NOTE:Toasting nuts really brings out their flavor.
- To toast nuts, bake uncovered in ungreased shallow pan in a 350 degree oven about 10 minutes, stirring occasionally, until golden brown.
- Or cook in ungreased heavy skillet over medium-low heat five to seven minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
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RECIPE SUBMITTED BY
Denise in da Kitchen
Willington, Connecticut
I LOVE to cook and eat and read cookbooks. My kitchen really does overfloweth with them and of course this has quickly become my favorite cooking site! I live with my husband in a small town in eastern Connecticut. We are both retired. My children are all grown and have families of their own now. Our 3 grandchildren and 1 great-granddaughter all live in Florida and it goes without saying that we miss them very much, so when my husband retired last year we celebrated by buying a small RV! We so enjoyed driving it to Florida to spend the holidays with the little ones. Although COVID has prevented us from repeating the trip this year, I am enjoying learning new recipes to make in our RV for next year. I think the Instant Pot and the Crock Pot will be my new best friends while traveling!