Pistachio Lemon Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
1 teaspoon lemon pepper
1 tablespoon vegetable oil
3 tablespoons lemon juice
1 teaspoon lemon peel
1/4 cup pistachios, chopped
lemon slice (optional)

Preparation

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.