Lemon-Pistachio Chicken

By pattiaroberts

Super Fast

Ingredients

• 4 boneless, skinless chicken breast
• 1 tablespoon olive oil
• 3 tablespoons lemon juice
• 1/4 cup chopped pistachio nuts, toasted

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.