| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Garden1 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 4 |
|
Skinless boneless chicken breast halves |
| 3 |
tb |
Fresh lemon juice |
| 4 |
|
Garlic cloves; chopped |
| 2 |
ts |
Grated lemon peel; (packed) |
| 1 |
c |
Canned low-salt chicken broth |
|
|
(or 1 cup white wine) |
| 2 |
tb |
Chilled butter |
| 3/4 |
c |
Chopped fresh basil |
|
|
(or 1 tbspn dried basil) |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
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 - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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