Recipe: Lemon Pistachio Chicken (using chicken breasts)

LEMON PISTACHIO CHICKEN

4 boneless, skinless chicken breast halves (about 1 1/4 pounds total)
4 teaspoons ground black pepper
1 tablespoon olive oil or vegetable oil
3 tablespoons lemon juice
1/4 cup chopped pistachio nuts, toasted*

Flatten each chicken breast 1/2- to 1/4-inch thickness between sheets of plastic wrap or wax paper. Sprinkle both sides of chicken with a teaspoon of ground black pepper.

Heat oil in 12-inch skillet over medium-high heat. Add lemon juice and chicken and cook 10-15 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Serve chicken topped with any remaining pan juices and nuts.

*Toasting nuts brings out their flavor. To toast, bake uncovered in ungreased shallow pan in a 350 degree F oven about 10 minutes, stirring occasionally, until golden brown.

Makes 4 servings
Source: Betty Crocker 4-Ingredient Dinners