Total Time
30mins
Prep 5 mins
Cook 25 mins

From Betty Crocker's Best Chicken Cookbook. Quick to prepare with a bright lemony flavor.

Ingredients Nutrition

Directions

  1. In an ungreased heavy skillet over medium-low heat, toast pistachios 5-7 minutes, stirring frequently until beginning to brown, then stirring constantly until golden brown.
  2. Flatten each chicken breast half to 1/4-inch thickness.
  3. Sprinkle both sides of chicken with lemon pepper seasoning.
  4. Heat oil in a 12-inch skillet over medium-high heat.
  5. Cook chicken, lemon juice and lemon peel in oil 10-15 minutes, turning chicken once and stirring juices occasionally, until chicken is cooked through.
  6. Serve chicken topped with pan juices, nuts and garnish with lemon slices.
Most Helpful

4 5

This was good but I couldn't really taste the pistachios

5 5

Made these chicken breasts for some unexpected company & they were a big hit! Everyone liked the taste of lemon & the nuts [I doubled the amount of nuts]! I served it with a brown rice & green pea mix! Thanks for a keeper of a recipe!

5 5

This was an excellent weeknight meal that was so easy to put together. I loved the combination of lemon and pistachios. The chicken was very moist and I loved the sauce, with the lemon zest. Yum! Thanks, Tasha Leah.