Total Time
Prep 5 mins
Cook 25 mins

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


  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

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

qwerty3020 October 27, 2007

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!

Sydney Mike April 27, 2007

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.

Juenessa March 19, 2007