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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Betty Crocker's Best Chicken Cookbook. Quick to prepare with a bright lemony flavor. Ingredients:
4 boneless skinless chicken breast halves |
1 teaspoon lemon pepper |
1 tablespoon vegetable oil |
3 tablespoons lemon juice |
1 teaspoon lemon peel |
1/4 cup pistachios, chopped |
lemon slice (optional) |
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.
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