Lemon Chicken With Basil Greece Recipes

LEMON BASIL CHICKEN

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.

LEMON BASIL CHICKEN

Steps:

• Enjoy!

LEMON CHICKEN WITH BASIL

Steps:

• Place chicken breasts in a 3-qt. slow cooker. Finely grate enough zest from lemons to measure 4 teaspoons. Cut lemons in half; squeeze juice. Add zest and juice to slow cooker., Tear basil leaves directly into slow cooker. Add chicken stock. Cook, covered, on low until meat is tender, 3-4 hours. When cool enough to handle, shred meat with 2 forks. If desired, stir in additional lemon zest and chopped basil.

BAKED CHICKEN BREAST WITH LEMON AND BASIL

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.

LEMON FETA CHICKEN

Steps:

• Place chicken in a 13x9-in. baking dish coated with cooking spray. Pour lemon juice over chicken; sprinkle with feta cheese, oregano and pepper., Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.

LEMON CHICKEN WITH BASIL

Steps:

• In a bowl, mix together the lemon rind, lemon juice, garlic, 2 tsp of the oil, 2 tbls basil and salt and pepper.
• Add the chicken and mix well.
• Cover and chill for 1 hour.
• Heat remaining oil in a large frying pan or wok and cook the onion for 3 minutes.
• Remove the chicken from the marinade with a slotted spoon, reserving the marinade, and add chicken to the pan.
• Cook until chicken is lightly browned.
• Add celery and mushrooms and cook for 2 minutes.
• Add the flour and cook for 1 minute, stirring.
• Remove pan from heat and gradually add the stock, wine and marinade.
• Bring to boil and cook, stirring, until the mixture thickens.
• Cover and simmer gently for 15 minutes, stirring occasionally.
• Stir in remaining basil. Garnish and serve with freshly cooked linguine.

BASIL-LEMON CHICKEN

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.

LEMON CHICKEN WITH BASIL (GREECE)

Steps:

• Heat oil in large saute pan, then add butter.
• When shortening begins to foam, add chicken in one layer.
• Brown, then turn over to brown on other side, cooking chicken in 2 batches, if necessary.
• Remove chicken to a plate & set aside.
• Add vegetables to saute pan & cook 2-3 minutes over moderate heat.
• Add basil, bay leaf, lemon juice & zest, water, salt & pepper, then put chicken back into saute pan, bringing mixture to a boil.
• Cover pan, reduce heat, & allow to simmer about 35-40 minutes, or until chicken is tender & juices run clear when pierced with a fork.
• Remove chicken & vegetables to serving dish & discard bay leaf.
• Since the sauce should be thick when serving, boil to reduce, if necessary ~ If sauce is too tart, add a pinch of sugar.
• Spoon sauce over chicken to serve & garnish with lemon slices.