Rate this recipe
0/5
(0 Votes)
Ingredients
- 4 boneless, skinless chicken breast
- 1 tablespoon olive oil
- 3 tablespoons lemon juice
- 1/4 cup chopped pistachio nuts, toasted
Details
Servings 4
Preparation time 5mins
Cooking time 20mins
Preparation
Step 1
1. 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 pepper.
2. Heat oil in 12in. 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 piece are cut. Serve chicken topped with nuts and any remaining pan juices.
You'll also love
- Pasta-Mario Batali's Baked Ziti... 0/5 (0 Votes)
- Legal Sea foods light clam chowder 0/5 (0 Votes)
- Lychee Strawberry smoothie 0/5 (0 Votes)
- Roasted Zucchini, Carrots & Sweet... 0/5 (0 Votes)
- Raisin Nut Filling 0/5 (0 Votes)
- Key West Grilled Chicken with... 0/5 (0 Votes)
- Lemon Shrimp with Rice 0/5 (0 Votes)
Review this recipe