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.

Teriyaki Chicken Kabobs (Angie's recipe)

1 pkg chicken breasts
1 can crushed pineapple
Veggies of choice (bell peppers, etc)
teriyaki sauce

Cube chicken and marinate in pineapple juice from the can of crushed pineapple. Skewer chicken and veggies. Brush with teriyaki sauce. Cook on grill, brushing on teriyaki sauce occasionally until chicken is done.