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
*You can chop the nuts coarsely in a mini food processor or coffee grinder. Note, I like to use the salted pistachios so I only have to add 1/8 tsp to the whole dish.
Servings 4
Ingredients
- 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*
Instructions
- 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.
This was delicious! I thawed some chicken that had been cubed, so I cubed more and did it that way – we thoroughly enjoyed it!!! Thanks for the great recipes! I also love (and have every morning) your Power Strawberry Banana Milk Shake! I can’t wait to try more of your awesome recipes!!! Thanks for taking the time to share these with us!
Thank you so much Gerry for your lovely comment! It makes me so happy!!
🙂
This dish was my Christmas dinner last year. After each first bite I heard, ” Ummmmm, what’s this again?” lol !! To say it was a Hit, is an under-
statement. This years feast will also come from Cuisinicity! Review coming under that recipe! 🙂
AWWWW YAY Tracey!! I am so honored!! 🙂 🙂 I can’t wait to hear which recipe will be on your holiday table this year!
This dish was unbelievable! My husband is a big fan of Chicken Piccata, but I’ve never been very good at it. This looked great as I happened to have some pistachios on hand. I followed your advice and had everything measured. It worked out perfectly! I did end up adding capers, mushrooms and artichoke hearts. Served it over mashed potatoes (husband’s favorite) and with steamed veggies with a light lemon spritz. Fantastic…. my husband said it was better than his all-time favorite Piccata at a great restaurant. This is going down as a “go to” dish. Thank you!
That’s wonderful Kira!! And wow I love all your beautiful wholesome additions too! Your husband is a lucky man!! Your comment made me so happy!! 🙂
My nine-year-old daughter and I made this dish together, with her crushing with a hammer the pistachios in a zipped-tight ziploc bag! She also covered the tenderloins in the flour and put them in the pan for me. She loved being a part of the fun. That was enjoyable, as was seeing my super picky 11-year-old son helping himself to seconds when usually he has to be asked to eat the two bites I put on his plate! The rest of the family loved it, too, and agreed that this is a recipe to repeat. (I honestly ask for their feedback, as I like to feed the family food they will actually eat and enjoy, especially great when it’s super healthy!)
I also love that I was introduced to whole wheat pasty flour, something new to me that I was able to pick up at my local Vitamin Cottage. I was on a cooking tear last weekend and ended up using that same flour in some other baking I did over the weekend. A great find, in addition to this fantastic recipe I will definitely make again!
Thank you, Catherine!
That is so fantastic Barbara! I love that daughter helped and that your picky eater devoured!! I am just delighted!! 🙂 🙂
Very well written article. It will be helpful to anyone who usess it, as well as yours truly
Hi Catherine,
I had no idea what to do for dinner tonight but after receiving your post on Citrus – I am now going to make your Lemon Pistachio Chicken! – you really know how to combine flavors (along with providing high nutrition) and your presentations (photos you provide) look better than most food magazine photos!!). I love the “free” recipes but you should really come out with a book!!
Thanks again for sharing your great recipes!,
Caroline
YES! Caroline I know that feeling! Sometimes, I just need a little push to be inspired by a new recipe too and it’s always so much more fun! I think you are going to LOVE this recipe! Both my daughters who are in college did it in their little kitchen at school and it came out SOOOO YUMMY and as beautiful as it always does at home so I am excited for you to make it too! I would love to write a book–I just don’t know if anyone needs yet another cookbook on the shelf. There are so many beautiful ones out there! But I appreciate your comment just the same, it went right to my heart!! THANK YOU!!
Hi Catherine,
I had no idea what to do for dinner tonight but after receiving your post on Citrus – I am now going to make your Lemon Pistachio Chicken! – you really know how to combine flavors (along with providing high nutrition) and your presentations (photos you provide) look better than most food magazine photos!!). I love the “free” recipes but you should really come out with a book!!
thanks again,
Caroline
HI Catherine,
I just recently joined your site, and I love reading through your recipes… I’ve tried a couple, like the Almond French Toast & the Carrot Lentil Curry… I’m going to try the Lemon Pistachio Chicken this weekend… Over the years my wife & I developed different food likes, so I cook what I like and she cooks what she likes, I’m turning a young 80 in May, and I just had my second A-fib in 5 years, so my wife went through the pantry and threw out everything she felt had a higher salt content than I should be eating. I never used a lot of salt, but I do like my Anchovy paste and Better Than Bouillon (chicken) to flavor sauces as well as Kalamata Olives and salted Capers, I hid my Lemon Pepper so that I can sneak some in when I’m not being watched… I also like to use a lot of canned fish like boneless – skinless Sardines & wild caught Salmon as well as Crab & Clams… I was wondering if you had any good recipes for these canned sea foods?
Thanks, Allen
What do you recommend to make for a side to this dish? I might make it tonight!!
Yay! Natalia! Grilled portabello mushrooms are especially nice along with sautéed spinach–Enjoy!!
This could possibly be the best chicken on Earth. I was hesitant at first because pistachios are expensive, but the wine won me over. Best decision I’ve ever made! The chicken, lemon, and pistachio ménage á trois is worth an arm and a leg!
I swear I could live off of your site and your hubby’s site. I regularly use his research, articles, and blogs in my teaching. My teaching brings home a paycheck. My paycheck pays for groceries, and your site helps me use those groceries in the most delicious way possible! Y’all are awesome!
WOW Sara, what a delightful delicious comment! I am thrilled that you love it so! Keep the comments coming, I just love love love it!!
I read your article and then I got to thinking about it and I thank you for sharing your article made me gain knowledge, research, and I like it.
You are so welcome!
Throughout the week, I thought I’d try to do something good food.
Which I find information and reviews of your food, I think it is very interesting, I will try to follow your way.
Thanks for great information on your site.
We do not cook with wine or vermouth. Can I use chicken broth instead?
This came out great!! My husband and I thoroughly enjoyed it. I removed the pistachios for the kids, and they ate it (hey, they’re still really young, but generally they eat well!). Thank you!
Whatever works! I love that you made it work for the whole family!
This lemon pistachio chicken was so good – my family loves chicken Picatta. This was a wonderful variation – the pistachio added a lovely crunchiness and nuttiness to the flavor. Yum!
I am delighted to hear that Liz!
Catherine, I make a similar pistachio chicken with olive oil, honey and dijon mustard. So excited to try yours. Looks amazing!
Thank you Cindy! I love seeing your name on my new website! You are such a great cook so this is extra special!! I look forward to getting lots of feedback from you, my friend!
Thank you sweetie! I think you can definitely add that one to your repertoire to make for your friends!
This chicken is one of my absolute favorites! So delicious and easy to make! The pistachios add so much flavor!
Awww thank you Gabe!!!
I just ate the chicken in that photo and it was DELICIOUS! You can’t go wrong with my mom’s meals!