Ingredients
-
4
-
1
-
1
-
3
-
1
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Pistachio Lemon Chicken, From Betty Crocker’s Best Chicken Cookbook Quick to prepare with a bright lemony flavor , This was good but I couldn’t really taste the pistachios, 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!
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Steps
|
1
Done
|
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
Done
|
Flatten Each Chicken Breast Half to 1/4-Inch Thickness. |
|
3
Done
|
Sprinkle Both Sides of Chicken With Lemon Pepper Seasoning. |
|
4
Done
|
Heat Oil in a 12-Inch Skillet Over Medium-High Heat. |
|
5
Done
|
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
Done
|
Serve Chicken Topped With Pan Juices, Nuts and Garnish With Lemon Slices. |
