Best 3 Lemon Pistachio Chicken Recipes
Tantalize your taste buds with a delightful culinary journey featuring the vibrant flavors of lemon and pistachio, harmoniously blended with tender chicken. Embark on a zesty adventure as you explore a trio of tantalizing recipes that showcase this extraordinary combination. From the tantalizing Lemon Pistachio Chicken Piccata, where succulent chicken breasts are pan-fried to golden perfection and bathed in a vibrant lemon-pistachio sauce, to the flavorful Lemon Pistachio Crusted Chicken, where a crispy and aromatic pistachio crust envelops succulent chicken, each bite promises an explosion of taste. And for a lighter option, the refreshing Lemon Pistachio Chicken Salad, featuring tender chicken, crunchy pistachios, and a zesty lemon dressing, offers a delightful balance of flavors. Get ready to embark on a culinary adventure that will leave you craving more.
Here are our top 3 tried and tested recipes!
PISTACHIO LEMON CHICKEN
Make and share this Pistachio Lemon Chicken recipe from Food.com.
Provided by Tee Lee
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In an ungreased heavy skillet over medium-low heat, toast pistachios 5-7 minutes, stirring frequently until beginning to brown, then stirring constantly until golden brown.
- Flatten each chicken breast half to 1/4-inch thickness.
- Sprinkle both sides of chicken with lemon pepper seasoning.
- Heat oil in a 12-inch skillet over medium-high heat.
- Cook chicken, lemon juice and lemon peel in oil 10-15 minutes, turning chicken once and stirring juices occasionally, until chicken is cooked through.
- Serve chicken topped with pan juices, nuts and garnish with lemon slices.
SLICED LEMON-PISTACHIO CHICKEN OVER GREENS
Steps:
- Preparation Combine cornflakes, pistachios, rind, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor; pulse until coarsely ground. Place crumb mixture in a shallow dish. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush the chicken with honey. Dredge the chicken in crumb mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 5 minutes on each side or until done. Cut chicken into 1/2-inch strips; set aside. Place salad greens in a large bowl. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, juice, and oil, and drizzle over salad greens, tossing gently to coat. Divide the salad greens and chicken evenly among 4 plates. Garnish with lemon wedges, if desired.
LEMON-PISTACHIO CHICKEN
Number Of Ingredients 7
Steps:
- Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle both sides of chicken with lemon pepper.Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 10 to 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, nuts and lemon slices.1 Serving: Calories 225 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 85mg Sodium 160mg Carbohydrate 3g (Dietary Fiber 1g) Protein 32g% Daily Value: Vitamin A 0% Vitamin C 2% Calcium 2% Iron 8%Diet Exchanges: 4 Lean Meat*To toast nuts, bake uncovered in ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.Betty's TipHot cooked rice and cooked baby-cut carrots or broccoli are the perfect accompaniments for this lemony nutty chicken.
Nutrition Facts : Nutritional Facts Serves
Tips:
- To ensure the chicken breasts are evenly cooked, ensure they are of similar thickness. If not, pound the thicker breasts with a meat mallet until they are about the same thickness as the thinner ones.
- For a crispier chicken coating, make sure the chicken is dry before dredging it in the flour mixture. You can pat it dry with paper towels or let it air dry for a few minutes.
- If you don't have a meat thermometer, you can check if the chicken is cooked by cutting into the thickest part of the breast. The juices should run clear, and the meat should be opaque throughout.
- To prevent the sauce from curdling, whisk the egg yolks and lemon juice together in a separate bowl before adding them to the pan with the butter. You can also temper the egg yolks by slowly whisking in a small amount of the hot sauce before adding the rest.
- If you don't have white wine, you can substitute it with chicken broth or water. However, the wine will add a delicious flavor to the sauce, so it is recommended if you have it on hand.
Conclusion:
This lemon pistachio chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the sauce is creamy and tangy. The pistachios add a nice crunch and nutty flavor to the dish. This recipe is sure to be a hit with your family and friends!
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