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5 from 13 votes
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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
Author Catherine Katz

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*
  • 1/8 tsp salt

Instructions

  1. 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).
  2. 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.
  3. Add (in this order) the minced garlic, chicken broth (aah that sizzling sound!), lemon juice & wine, and bring to a quick boil.
  4. Reduce the heat to a simmer and return the chicken cutlets to the pan.
  5. Add the chopped pistachio nuts and lemon zest, and spoon gently to coat the chicken.
  6. Continue to simmer for an additional 4-5 minutes uncovered until the juices thicken.