This recipe for Pistachioed Lime Chicken was submitted by Marcy Wheeler, Claymont, DE.

Pistachioed Lime Chicken

2 whole broiler-fryer chicken breasts, halved, skinless and boneless

4 tablespoons butter - divided use

2 tablespoons olive oil

2 medium garlic cloves, cut in half

1/2 cup pistachio nuts (natural color), coarsely chopped

2 limes, juiced

1/4 teaspoon freshly ground pepper

1 pound linguine, cooked al dente according to package instructions

1/4 teaspoon grated lime peel

1. Cut each breast half cross-wise in 1/2-inch strips.
2. In large frypan, place 2 tablespoons of the butter and olive oil; heat over medium temperature until butter foams. Add garlic and cook until soft, being careful not to brown. Remove garlic from frypan.
3. Add chicken and cook about 10 minutes or until chicken is fork tender. Remove chicken from frypan and keep warm.
4. Add pistachio nuts to frypan; stir until lightly toasted. Stir in lime juice and pepper.
5. Return chicken to frypan; stir to coat with pistachio mixture.
6. Toss remaining 2 tablespoons butter with cooked linguine; place on serving dish and top with chicken mixture. Sprinkle with grated lime peel.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.