- 4 chicken breast halves, boned and skinned
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup chicken stock
- 3 tablespoons fresh lemon juice
- 3 tablespoons chopped fresh basil
- 1 tablespoon lemon zest
- Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
- Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
- Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.
07/13/2019
recipepes.com
lemon basil chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
