LEMON BASIL CHICKEN
Fabulous lemon basil chicken dish that is always a crowd pleaser! Quick and easy, this recipe never fails. Serve plain or over rice.
Provided by Lillian's Kitchen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 4.6 g, Cholesterol 77.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 381.9 mg, Sugar 0.7 g
CHICKEN WITH LEMON-BASIL SAUCE
Steps:
- Heat olive oil in large heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and saute until brown and cooked through, about 5 minutes per side. Transfer chicken to platter and tent with foil. Add lemon juice, garlic, and lemon peel to same skillet. Stir over medium-high heat until fragrant (about 30 seconds). Add chicken broth, boil until reduced. Add butter and stir to sauce consistency. Mix basil into sauce. Season to taste with salt and pepper. Spoon sauce over chicken and serve. This is a simple one-skillet meal. Serves 4. Recipe Source: Home & Garden TV -- Home Grown Cooking Formatted for MasterCook by Nancy Berry - [email protected]
Nutrition Facts : Calories 841 calories, Fat 25.6401175 g, Carbohydrate 2.751634375 g, Cholesterol 464.35505 mg, Fiber 0.30962500304915 g, Protein 141.27584625 g, SaturatedFat 6.884946425 g, ServingSize 1 1 Serving (691g), Sodium 562.3483125 mg, Sugar 2.44200937195085 g, TransFat 4.41362755 g
CHICKEN WITH LEMON-BASIL SAUCE
An easy Chicken with Lemon-Basil Sauce recipe
Categories Chicken Poultry Sauté Quick & Easy Low/No Sugar Lemon Basil
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown and cooked through, about 5 minutes Per side. Transfer chicken to platter; tent with foil.
- Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes. Mix basil into sauce. Season to taste with salt and pepper.
- Spoon sauce over chicken and serve.
BASIL-LEMON CHICKEN
Even though I'm not known for my green thumb, I've somehow managed to keep a kitchen herb garden going. I chose this skillet lemon basil chicken to debut my first batch of fresh herbs. -Juli Snaer, Enid, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat butter and oil over medium heat. Brown chicken on both sides. Remove from pan., Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half., Stir in cream, basil and thyme. Add chicken; return to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Serve with pasta.
Nutrition Facts : Calories 372 calories, Fat 22g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 453mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 41g protein.
LEMON-BASIL CHICKEN MARSALA
"This melt-in-your-mouth Chicken Marsala is based on a recipe picked up in a cooking class," recalls Greta Igl in Menomonee Falls, Wisconsin. "But the basil and splash of lemon are my own touches. We've tried this dish in many restaurants, but always agree our homemade version tastes best. It's so easy...and if we're lucky enough to have leftovers, they reheat beautifully in the microwave."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/2-in. thickness. In a resealable plastic bag, combine the flour, basil, salt and pepper. Add chicken, one piece at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third., Return chicken to the pan. Sprinkle with cheese. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through.
Nutrition Facts : Calories 417 calories, Fat 16g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 359mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
GRILLED CHICKEN WITH BASIL DRESSING
Provided by Giada De Laurentiis
Categories main-dish
Time 1h6m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
- Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
- Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.
CHICKEN IN BASIL LEMON CREAM
Don't let the instructions scare you off this marvelous recipe. They are just very detailed and thus simple to follow. This can even be made ahead and frozen*. Source: United States Personal Chef Association Hands on Training.
Provided by Annacia
Categories Chicken Breast
Time 37m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the chicken with cold water and dry on paper towels, trim off any excess fat and tough tissue.
- Pound out the breast using a meat hammer until tenderized and an even thickness and dredge chicken in flour seasoned with salt and pepper, shaking off excess flour.
- Cook the chicken breasts in a pre-heated non-stick skillet with two tablespoons of the oil over medium high heat until just done.
- Place the breasts aside on a plate and cover while making sauce.
- Heat the chicken stock in a microwave, approximately two minutes on high then heat the remaining tablespoon of oil and butter in a small skillet or saucepan over medium heat, careful not to burn butter.
- Add the flour and stir into a paste to create a roux, continue to cook the roux over medium heat until it becomes a blonde roux, approximately two-four minutes.
- Remove the roux from the heat. add the heated chicken stock to all roux slowly, in stages, being sure to return the roux to a smooth paste or slurry after each addition.
- When all of the chicken stock has been incorporated, return the pan to medium heat and cook until the stock has thickened into a veloute, while still on medium heat, add the lemon juice, lemon zest, basil, white wine, salt and sugar to the veloute.
- Stir and cook for two minutes, then slowly add the cream. At this point, add additional stock or reduce the sauce to the desired thickness and adjust the seasonings to your personal taste.
- Remove the sauce from the heat and pour over the chicken breasts.
- *NOTE: This dish freezes nicely. If you are making ahead, cook sauce, pour 1/2 cup or more over each chicken breast, covering the chicken completely. Store in a refrigerator or freezer. To reheat (if frozen, thaw in the refrigerator the night before the day of consumption) heat in microwave using 70% power for approximately 3 minutes or until hot throughout.
Nutrition Facts : Calories 667, Fat 50.6, SaturatedFat 17.6, Cholesterol 176, Sodium 748.1, Carbohydrate 14.2, Fiber 0.8, Sugar 1.5, Protein 36.4
STUFFED LEMON CHICKEN WITH BASIL SAUCE
This is a simple recipe to make that your guests will think you have spent way more time on than you did. This recipe can be made a day ahead of time and cooked just before serving although the sauce needs to be made while the chicken is cooking but it does not take long. The ingredients listed below are for 2 chicken breasts mine were quite large so you may have to adjust stuffing ingredients if making with small breasts or make the same amount and do 4 breasts. The photo I have posted is of the smaller, of my 2 breasts, so I think you can get a rough idea from that.
Provided by The Flying Chef
Categories Chicken Breast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Cook bacon until crisp, drain on absorbent paper, in the same pan add garlic and onion and cook until onion softens.
- Pound chicken with a meat mallet until roughly equal thickness.
- Place breadcrumbs in a bowl, combine water, butter and stock in another bowl stirring until butter has melted and stock has dissolved, add to breadcrumbs stir to combine. Add onion mix, bacon, juice and rind, mix thoroughly.
- Place stuffing on one side of chicken breast, fold the other half over the top and secure by wrapping 2 slices of bacon around each breast.
- Heat a small amount of olive oil in a pan, add chicken and brown on both sides, transfer chicken to an oven proof dish, and cook in a pre heated oven of 180 degrees Celsius for about 30 Min's or until chicken is cooked through.
- While chicken is cooking make the sauce:.
- Add water and stock to a saucepan bring to the boil mix a little water with the cornflour, add to stock and stir until mixture thickens slightly, add butter and stir to melt.
- Add basil leaves and blend or process until smooth (I use a bar mix for this), add the cream, stir.
- In a bowl lightly beat egg yolks, add some of the sauce to the yolks a little at a time and stir after each addition (stops yolks from scrambling, as they are mixed already with some sauce instead of pouring them straight into hot liquid.) pour this mixture into the saucepan and stir over a medium heat until mixture thickens, do not boil or egg yolk will scramble.
- To Serve: Slice chicken thickly and drizzle sauce over garnish with basil leaves, serve remaining sauce on the side. I like to serve mine with a nice side salad.
Nutrition Facts : Calories 1052.1, Fat 73.8, SaturatedFat 35.2, Cholesterol 400.8, Sodium 1829.6, Carbohydrate 49.5, Fiber 3.7, Sugar 5.3, Protein 47.1
BREADED CHICKEN CUTLETS WITH LEMON BASIL SAUCE
This is best served with mashed potatoes, and corn because the sauce is delicious on all 3!Its important if you have the regular boneless chicken breast, to slice it into cutlets. You might want to double the sauce recipe if you like a lot sauce over your meal
Provided by 1Roze4me
Categories Chicken
Time 20m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Rinse Cutlets (if you have regular chicken breast, make sure you cut them into cutlets) and pat dry.
- Season cutlets with complete seasoning on both sides.
- Set aside.
- Mix eggs and milk and put breading in separate plate.
- Put cutlets into milk mixture and bread them so they are fully coated.
- Heat up canola oil or you can use butter in a skillet on medium heat.
- Put cutlets in the skillet and let them start cooking.
- In a small pot, mix the 4 tbs butter, lemon, salt, and basil until completed melted, then keep on low setting.
- When chicken is golden brown, remove and pour an adequate amount of lemon-basil sauce over them.
- Like I said, when I make this at my family's request I always serve mashed potatoes and corn because the sauce is perfect for all three.
- You can always double the sauce recipe if you serve the same sauce over everything, Not only does it taste great-- it looks pretty.
Nutrition Facts : Calories 369.9, Fat 16.4, SaturatedFat 8, Cholesterol 160.7, Sodium 976.5, Carbohydrate 26.8, Fiber 1.8, Sugar 2.5, Protein 27.8
BAKED CHICKEN BREAST WITH LEMON AND BASIL
Delicious lemony baked chicken breast. Pairs nicely with a baked potato.
Provided by Matthew Defrain
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Wash chicken breasts and pat dry with paper towels. Trim and discard fat. Tenderize chicken with a meat mallet. Rub 1 tablespoon olive oil on each breast, lightly covering both front and back. Season with salt, pepper, and garlic powder and set on the prepared baking sheet.
- Squeeze juice from one lemon half over the chicken breasts. Sprinkle with basil. Cut 2 slices of lemon from the remaining half and set 1 slice on each breast. Reserve remaining lemon for another use.
- Bake in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, cover with foil, and allow to rest for 7 minutes before serving.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 6.6 g, Cholesterol 80.3 mg, Fat 17.3 g, Fiber 3 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 73.4 mg, Sugar 0.2 g
LEMON BASIL GRILLED CHICKEN
Tart, fresh marinade livens up simple grilled chicken.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 47m
Yield 6
Number Of Ingredients 7
Steps:
- Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.
- Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.
- Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.
- Preheat grill to medium-high heat or about 400 degrees F.
- Remove chicken from marinade and discard marinade.
- Grill for 4 to 6 minutes per side or until cooked through.
- Transfer to serving plate and garnish with additional basil, if desired.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 1.3 g, Cholesterol 64.6 mg, Fat 7.4 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 1.4 g, Sodium 153.6 mg, Sugar 0.3 g
CHICKEN SANDWICHES WITH LEMON AND BASIL SAUCE
Make and share this Chicken Sandwiches With Lemon and Basil Sauce recipe from Food.com.
Provided by Nabiha
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, mix the mayonnaise, lemon juice and chopped basil.Season with salt and pepper to taste.
- Top 2 slices of bread with the shredded lettuce and chicken.
- Spread the lemon-mayonnaise mixture on the other 2 slices of bread.
- Place them on the slices with the chicken.
- Remove crusts and cut into triangles before serving.
Nutrition Facts : Calories 292.4, Fat 16.3, SaturatedFat 3.8, Cholesterol 73.1, Sodium 324.8, Carbohydrate 18.6, Fiber 2.8, Sugar 3.8, Protein 18.6
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