This Lemon Pistachio Chicken dish is quick and simple and fail-proof (I promise!) as long as you prepare all your ingredients on your kitchen counter beforehand. Your guests will swear you labored over this dish! The pistachios create the creaminess of the sauce and the wine, combined with the fresh lemon juice and zest give it a delightful tangy flavor. I like to serve this dish over cooked bulgur wheat, and a side of sautéed spinach and grilled veggies (portabello mushrooms are especially nice with this chicken).
Lemon Pistachio Chicken
- 4 organic free-range chicken cutlets no skin (about 1lb)
- ¼ cup whole wheat pastry flour
- 2 Tbsp extra virgin olive oil
- 1 garlic clove minced
- ½ cup fat free chicken broth
- ½ cup vermouth or white wine
- juice of 1 lemon about 1/4 cup
- lemon zest to taste
- 1/3 cup roasted salted pistachio nuts chopped*
- 1/8 tsp salt
Rinse and dry chicken cutlets and lightly salt with no more than 1/8 tsp salt and fresh pepper to taste and dredge in flour, shaking off the excess (discard the extra flour).
Place 2 Tbsp of olive oil in a large non-stick pan and sauté the cutlets for 2 minutes on each side until lightly browned but not completely cooked through ; transfer to a clean plate and set aside.
Add (in this order) the minced garlic, chicken broth (aah that sizzling sound!), lemon juice & wine, and bring to a quick boil.
Reduce the heat to a simmer and return the chicken cutlets to the pan.
Add the chopped pistachio nuts and lemon zest, and spoon gently to coat the chicken.
Continue to simmer for an additional 4-5 minutes uncovered until the juices thicken.