Lemon Pistachio Chicken

  1. In an ungreased heavy skillet over medium-low heat, toast pistachios for 5-8 minutes, stirring frequently until they begin to brown, then stirring constantly until golden.

  2. Flatten each chicken breast half to 1/4-inch thickness.

  3. Sprinkle both sides of chicken with salt and pepper mixture.

  4. Heat extravaGONZO Meyer Lemon 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 and pistachios.

Tom's Tip

Garnish with lemon slices to pretty it up for company!

  • 4 boneless skinless chicken breast halves

  • 1 teaspoon each salt and pepper mixed

  • 1 tablespoon extravaGONZO Meyer Lemon Culinary Oil

  • 2 tablespoons lemon juice

  • 1 teaspoon lemon peel

  • 1⁄4 cup pistachios, chopped

Cook ~ Drizzle ~ Splash ~ Pour!

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Cook ~ Drizzle ~ Splash ~ Pour!