Chicken In Basil Lemon Cream Food

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.

PAN-SEARED CHICKEN IN LEMON BASIL CREAM SAUCE

Steps:

• Dry the chicken tenderloins with a paper towel.
• On a plate or shallow dish, mix together the flour and spices: basil, salt, pepper, cayenne, garlic, and onion.
• Dredge the chicken in the flour mixture to coat both sides.
• Heat a large skillet to medium high heat. When it is hot, add 1 tablespoon butter and 1 tablespoon oil, and swirl to coat.
• Add about half the chicken tenderloins. Don't add them all at once or they will steam, not sear, and that won't get you those nice crispy brown edges. Leave about an inch in between each piece of chicken.
• Sear for about 4 minutes. Keep an eye on it and make sure it's not cooking too quickly. Turn the heat down to medium if necessary.
• Flip the chicken and cook for another 2 minutes or so, until brown.
• Remove the chicken to a plate and sear the other batch, adding more oil if the pan gets dry.
• When the chicken is done and out of the pan, add the chicken broth and lemon juice. Keep the heat on medium high. Scrape up the browned bits with a wooden spoon.
• Bring to a boil and simmer for about 3 minutes.
• Add the cream. Bring to a simmer again and continue simmering for 5-8 minutes until the sauce has thickened some.
• Remove from heat and add fresh basil and lemon zest. Return the chicken to the pan.
• Serve with pasta, rice, mashed potatoes, cauliflower rice, etc.

CHICKEN IN BASIL LEMON CREAM

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.

GRILLED CHICKEN WITH BASIL DRESSING

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.

LEMON-BASIL CHICKEN WITH ZUCCHINI NOODLES

Steps:

• Spread 1/4 cup flour on a large plate. Season the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering, then add the chicken and cook until golden and almost cooked through, 5 to 6 minutes per side.
• Push the chicken to the edges of the skillet, add the shallot and basil stems to the middle and cook until softened but not browned, about 1 minute. Stir in the remaining 1 tablespoon flour and cook 1 minute. Add the chicken broth and lemon juice and bring to a boil, scraping up any browned bits. Reduce the heat and simmer, turning the chicken occasionally, until cooked through and the sauce is thick, 3 to 4 minutes. Turn off the heat and swirl in 2 tablespoons butter until melted. Add the lemon zest and season with salt and pepper.
• Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and pepper; cook, stirring occasionally, until just softened, 2 to 3 minutes. Toss in half the torn basil. Divide among plates and top with the chicken, lemon sauce, remaining basil and red pepper flakes.

CREAMY LEMON CHICKEN

Steps:

• Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
• Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.

BASIL CREAM CHICKEN

Steps:

• Saute chicken, onions, and mushrooms in oil for 4 minutes.
• In lg saucepan, melt butter; stir in flour until smooth.
• Add chicken broth, boullion and cream.
• Stir in basil and pepper.
• Bring to a boil; cook and stir for 2 minutes.
• Combine with the chicken mixture.
• Serve over fettuccini.

CHICKEN WITH LEMON-BASIL SAUCE

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.

CHICKEN IN BASIL CREAM

Steps:

• Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
• Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
• Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

LEMON CREAM CHICKEN

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess., In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan., Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes., In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.

CHICKEN, BASIL, PROSCIUTTO AND GOAT CHEESE ROULADE WITH A LEMON

Steps:

• Preheat oven to 350 degrees.
• Place the chicken between plastic sheets or preferably Silpats and pound with a heavy skillet to 1/4 inch thickness. I like to do this with a large value pack and freeze the extras, individually, after sealing with the FoodSaver . This way I have this done for the next few times I want this recipe or a Chicken Cordon Blue. Place the chicken breasts on a sheet pan laid out flat. Have toothpicks ready on the pan to hold them shut.
• On a separate plate, lay out the 4 pieces of prosciutto, basil leaves and with a small ice cream scoop dish out 4-1 oz scoops of goat cheese. First place the prosciutto on each breast, then put the goat cheese on the prosciutto (spread out some with the scooper) then put the basil leaves on the cheese and press down to spread out evenly. Roll the chicken breasts up and put a tooth pick in to hold.
• In a heavy sauce pan, melt 2 tbs butter. Add the garlic and cook until soft. Add the white wine and 1-1/4 cup chicken broth. Bring to a boil and reduce until half.
• While the sauce is reducing, heat on medium high 1 tbs olive oil and 1 tbs butter in an oven proof skillet. Add the chicken rolls. Braise the chicken on all sides, then add 1/2 cup chicken broth to the pan and place in the oven. The extra broth helps to keep the chicken moist while it is cooking through in the oven.
• Once the chicken is cooked though, remove from the oven and place on a plate and cover loosely with aluminum foil. Pour the contents of the skillet into the sauce and sauce and stir. Add the creme fraiche and the the tarragon and lemon and stir.
• Place a small ladle full of sauce on a plate and put the chicken roll in it.
• Serve with a rice dish (rice pilaf) and steamed vegetables.

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 BASIL GRILLED CHICKEN

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.

CHICKEN BREASTS IN LEMON CREAM SAUCE

Steps:

• Melt 3 tbs butter in a large skillet over medium heat.
• Add mushrooms and saute until tender.
• Remove with a slotted spoon and set aside.
• Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
• Melt remaining 3 tbs butter in skillet.
• Add chicken and saute 5 to 6 minutes on each side or until golden brown.
• Transfer chicken to a serving platter (keep warm).
• Add broth to skillet, scraping up browned bits.
• Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
• Stir in cream and lemon juice.
• Cook over medium heat until slightly thickened.
• Stir in mushrooms, white pepper& salt to taste.
• Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
• Serve over rice or noodles.

CREAMY LEMON BASIL CHICKEN

Steps:

• 1. In large skillet over medium heat add 1 tablespoon olive oil and brown chicken breasts on both sides. If necessary work in batches so the skillet is not crowded. Plate chicken, cover and keep warm.
• 2. If needed add 1 tablespoon of olive oil to same skillet over LOW heat. Add garlic, basil and onion powder and cook for 30 seconds. Add chicken broth and stir to scrap brown bits off the bottom of the pan. Add cream and simmer until slightly thickened; approximately 10-15 minutes. Add lemon juice and salt & pepper to taste. Return chicken to skillet and cook for an additional 5 minutes. Top with parsley and fresh lemon slices serve.
• 3. NOTES Cooking time on the chicken in the final step will depend on how much it cooked while browning and how thick it is. You can always slice a small piece and check. If the sauce gets too thick will cooking add 1-2 tablespoons chicken broth. If it is too thin add 1-2 tablespoons cream.

LEMON BASIL CREAM SAUCE

Steps:

• MELT butter in a large skillet over medium-high heat; add garlic, and saute 1 to 2 minutes.
• Add half-and-half and chicken broth.
• Bring to a boil, and cook 8 minutes or until reduced by half.
• WHISK together lemon juice and cornstarch until smooth.
• Whisk lemon juice and 1/2 teaspoon pepper into butter mixture, and cook, whisking constantly, 2 minutes or until thickened.
• Remove from heat.
• DO NOT ADD BASIL UNTIL READY TO SERVE.

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.

CREAMY LEMON BASIL-CHICKEN PASTA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium-high heat. Add onions, garlic and pepper; cook 1 min. Add half the chicken; cook 2 min. or until lightly browned, stirring frequently. Remove from skillet; cover to keep warm. Repeat with remaining chicken; return all chicken to skillet.
• Drain pasta, reserving 1/2 cup of the cooking water. Mix reserved water with Neufchatel and bouillon until blended. Add to chicken with lemon zest; mix well. Cover; cook on low heat 5 min. or until chicken is done. Stir in pasta, lemon juice and basil; cook; uncovered, 1 min. or until heated through, stirring frequently. Add mozzarella; cook and stir 1 min. or until melted.