Wednesday, January 28, 2009

Chicken with Lemon-Basil Sauce

Yield: Makes 4 servings

3 tablespoons olive oil
4 skinless boneless chicken breast halves

3 tablespoons fresh lemon juice
4 garlic cloves, chopped
1 teaspoon (packed) grated lemon peel
1 cup canned low-salt chicken broth
1/2 cup chopped fresh basil or 1 tablespoon dried

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.

1 comment:

  1. Thank you for your kind comment on my blog regarding my surgery! I posted an update just a bit ago. :)