Chicken With Lemon Basil Sauce Food

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.

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.

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.

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.

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.

PAN SEARED CHICKEN CUTLETS & LEMON BASIL WHITE SAUCE

Steps:

• For the chicken:
• Place the chicken in a Ziploc plastic bag or between two sheets of plastic wrap. With a rolling pin or a meat tenderizing hammer, beat the chicken until it becomes thin. You don't want to beat the chicken until it is so flat that it falls apart. Set the chicken aside in a bowl and season on both sides with salt and pepper. Take half of the lemon and squeeze the juice on both sides of the chicken breast.
• Put your bread crumbs in a shallow bowl or a plate and set aside. In a medium bowl, add the beaten eggs. Your eggs should be beaten until you can no longer distinguish the yolk from the whites. Dip the chicken breast in the eggs until it is evenly coated. Then put them into the bread crumbs. The bread crumbs should completely cover the chicken breasts on both sides.
• Take a medium sized pan and turn the heat on medium high and add the olive oil. You may need to add more olive oil later. Once your pan is hot and your chicken is coated in the bread crumbs, place the chicken in the pan and let it sear on both sides for about 4 minutes pre side. Remove the cooked chicken from the pan onto a paper towel lined plate and repeat with the remaining chicken if you didn't cook it all at once. Once all of the chicken is done, set it aside.
• For the sauce:
• To make the sauce take a medium sized pot and melt the butter on low to medium heat. Once the butter has melted, slowly add the flour while whisking at the same time. This will make a roux for the sauce and should look light yellow. As soon as the roux turns a light yellow color, slowly add the milk and whisk at the same time to avoid lumps forming. Once all the milk is added continue to stir the sauce. It will become thick and when it does turn the heat down to a simmering heat.
• Add the lemon juice, fresh basil, and season with salt and pepper to taste. Keep sauce warm.
• For the mashed potatoes:
• Bring a pot of water to a boil (with enough water to cover the potatoes). Dice the potatoes, add them to the boiling water and cook until the the potatoes are soft. This should take about 15 minutes. Drain the water from the potatoes and mash the potatoes with a potato masher. Pour in the cream or milk and stir until mixed. Grate the garlic cloves with a handheld grater and add it into the potatoes. Add the rosemary leaves, butter, and season with salt and pepper. Mix to combine.
• Plate the chicken with the potatoes and pour some of the sauce on the chicken and enjoy!

CHICKEN WITH LEMON SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Coat chicken with flour, then dip into egg mixture., In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until no longer pink. Remove and keep warm., In a small bowl, combine remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve with chicken.

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 WITH LEMON-BASIL SAUCE

Steps:

• 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 - [email protected]

CHICKEN WITH BASIL ARTICHOKE SAUCE

Steps:

• Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear., Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken.

LEMON BASIL ORZO WITH CHICKEN

Steps:

• In a pot of generously salted water, cook orzo just until al dente; don't overcook. Drain and toss with about 2 TB olive oil to prevent sticking. Keep warm.
• While pasta is cooking: pat dry the moisture from chicken tenders with paper towels. In a small bowl, whisk together 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp garlic powder. Sprinkle evenly on both sides of chicken pieces.
• In a large skillet (not non-stick) add 4 TB olive oil over medium high heat. When oil is hot, cook chicken tenders just until no longer pink in center, about 2-3 min per side (depending on thickness of chicken.) Remove chicken from pan and keep warm.
• In same used skillet, add the butter over medium high heat. Once melted, add garlic and onion, stirring 1-2 minutes until fragrant. Add wine; deglaze pan by scraping bits loose with your spatula while the liquid cooks. Reduce liquid by half, about 3 minutes. Add lemon juice and turn off heat. Add kosher salt and freshly ground pepper to taste (1/4-1/2 tsp each.)
• Place cooked orzo in a large serving bowl; toss with freshly grated parmesan and onion/garlic mixture. Toss in basil leaves. Serve with chicken and garnish as desired.

LEMON BASIL CHICKEN

Steps:

• Begin by scrambling the eggs in one bowl and combining the salt, black pepper, Italian Seasoning, flour, and grated parmesan in another bowl. Dredge each chicken cutlet in the egg mixture, then coat completely in the parmesan cheese mixture.
• Heat the oil in a large skillet over medium high heat. Once hot, add the chicken breast cutlets and sear for 2 minutes on each side. The chicken should release when it is ready to turn. It is important not to move the chicken around until it is time to flip so it gets a nice crust.
• Then place the lid on the skillet, reduce the heat to low and continue to cook for 3-6 minutes or until the chicken is cooked through to a internal temp of 165˚F. (Time will vary based on thickness of the chicken.) Once cooked, remove the chicken from the skillet and set aside.
• In the same skillet, add the butter and garlic and increase the heat to medium. Stir until the butter is melted.
• Add the chicken stock (or wine) and lemon juice and bring to a simmer. Simmer until it has reduced by about 1/3, then stir in the basil.
• Nestle the chicken into the sauce and simmer for 2-3 minutes. Garnish with fresh basil and serve hot. Enjoy!

BAKED CHICKEN BURGER WITH BASIL SAUCE

Steps:

• Put the chicken on to a chopping board and gently pound until they flatten a little. Coat the chicken in flour then dip in the egg and then in the breadcrumbs to coat.
• Put on a lined baking tray and put in a preheated over at 220°C/425°F/Gas 7 for 30 minutes, or until the chicken is cooked.
• In a bowl, mix together the yogurt, garlic, salt and pepper, lemon and basil.
• 5 minutes before the chicken is ready, top with cheese and put back in the oven to melt it.
• Build your burger with sauce, lettuce, tomato, the chicken and more sauce.

BREADED CHICKEN CUTLETS WITH LEMON BASIL SAUCE

Steps:

• Rinse Cutlets (if you have regular chicken breast, make sure you cut them into cutlets) and pat dry.
• Season cutlets with complete seasoning on both sides.
• Set aside.
• Mix eggs and milk and put breading in separate plate.
• Put cutlets into milk mixture and bread them so they are fully coated.
• Heat up canola oil or you can use butter in a skillet on medium heat.
• Put cutlets in the skillet and let them start cooking.
• In a small pot, mix the 4 tbs butter, lemon, salt, and basil until completed melted, then keep on low setting.
• When chicken is golden brown, remove and pour an adequate amount of lemon-basil sauce over them.
• Like I said, when I make this at my family's request I always serve mashed potatoes and corn because the sauce is perfect for all three.
• You can always double the sauce recipe if you serve the same sauce over everything, Not only does it taste great-- it looks pretty.

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.

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.

LEMON-BASIL CHICKEN MARSALA

Steps:

• Flatten chicken to 1/2-in. thickness. In a resealable plastic bag, combine the flour, basil, salt and pepper. Add chicken, one piece at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third., Return chicken to the pan. Sprinkle with cheese. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through.

CHICKEN AND BROCCOLI LINGUINE WITH LEMON BUTTER BASIL SAUCE

Steps:

• Cook the pasta according to directions in a large pot of heavily salted water. 3 minutes before it's al dente, remove 1/2 cup pasta water and reserve for later. Add the broccoli florets to the water and boil with the pasta. Drain the pasta and broccoli until it's almost cooked, just before al dente.
• Meanwhile, season cubed chicken breasts liberally with salt and pepper, as well as the zest from the lemon.
• Sauté the chicken in a large skillet over medium high heat in 1 tablespoon butter and 1 tablespoon olive oil, until browned and fully cooked. Don't worry about it sticking to the bottom of the pan- you'll deglaze it in a moment.
• Remove the chicken and set aside on a plate. Add the minced garlic (2 cloves) to the pan and sauté until fragrant (about 30 seconds).
• Add the white wine (1/2 cup) to the pan to deglaze it, using a wooden spoon to scrape up any browned bits from cooking the chicken and garlic. Turn heat to medium and simmer until almost all of the liquid from the wine is gone.
• Add the chicken stock (1/2 cup) and stir.
• Add the drained linguine and broccoli, as well as the 1/4 cup reserved pasta water. Continue cooking over medium heat until sauce thickens and pasta cooks all the way through- about 2 minutes. Add the cooked chicken back in.
• Remove from heat and stir in lemon juice, remaining 1 tablespoon butter, fresh basil (2 tablespoons), Pecorino Romano cheese (1/4 cup), and slivered almonds (1/4 cup). Stir until cheese has fully melted.
• Serve immediately with extra cheese, lemon zest, fresh basil, and/or salt and pepper, if desired.

PANKO CRUSTED CHICKEN WITH LEMON CREAM SAUCE

Steps:

• Place the egg in a dish.
• In another dish place the flour, salt and pepper.
• In one last dish place the panko, lemon zest and parmesan cheese.
• Place the chicken between two pieces of plastic wrap or a ziploc bag and pound to 1/4 inch thick.
• Remove the breasts and slice them diagonally creating 4 chicken breasts instead of 2.
• Heat a skillet over medium-low heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.
• Dredge the chicken in the flour mixture, then egg and lastly the panko.
• Add two breasts at a time to the skillet and cook 3-4 minutes per side or until golden and cooked through, adding more oil and butter to the pan as needed.
• Meanwhile, heat a saucepan over medium heat and add the butter, and concentrated stock.
• As the two begin to melt add the garlic and cook until everything is melted together and the garlic is fragrant, about 1 min.
• Add the flour and whisk vigorously. Everything will come together in a clump. Continue to whisk for an additional 30 seconds to 1 minute to cook out the flour-y taste.
• Quickly add the white wine and then the heavy cream.
• Season with salt and pepper.
• Whisk for a minute and reduce to a simmer, whisking occasionally, until thickened.
• Add the lemon zest, and lemon juice. Continue to whisk until everything is well incorporated.
• Remove from heat and serve over the chicken alongside sides such as asparagus, roasted mashed potatoes, fingerlings etc.

STUFFED LEMON CHICKEN WITH BASIL SAUCE

Steps:

• Cook bacon until crisp, drain on absorbent paper, in the same pan add garlic and onion and cook until onion softens.
• Pound chicken with a meat mallet until roughly equal thickness.
• Place breadcrumbs in a bowl, combine water, butter and stock in another bowl stirring until butter has melted and stock has dissolved, add to breadcrumbs stir to combine. Add onion mix, bacon, juice and rind, mix thoroughly.
• Place stuffing on one side of chicken breast, fold the other half over the top and secure by wrapping 2 slices of bacon around each breast.
• Heat a small amount of olive oil in a pan, add chicken and brown on both sides, transfer chicken to an oven proof dish, and cook in a pre heated oven of 180 degrees Celsius for about 30 Min's or until chicken is cooked through.
• While chicken is cooking make the sauce:.
• Add water and stock to a saucepan bring to the boil mix a little water with the cornflour, add to stock and stir until mixture thickens slightly, add butter and stir to melt.
• Add basil leaves and blend or process until smooth (I use a bar mix for this), add the cream, stir.
• In a bowl lightly beat egg yolks, add some of the sauce to the yolks a little at a time and stir after each addition (stops yolks from scrambling, as they are mixed already with some sauce instead of pouring them straight into hot liquid.) pour this mixture into the saucepan and stir over a medium heat until mixture thickens, do not boil or egg yolk will scramble.
• To Serve: Slice chicken thickly and drizzle sauce over garnish with basil leaves, serve remaining sauce on the side. I like to serve mine with a nice side salad.

BRUSCHETTA CHICKEN PASTA

Steps:

• Whisk together the Balsamic Marinade/Sauce ingredients. Transfer 2 tablespoons to a freezer safe bag or bowl with the chicken. Marinate at room temperature for 15-30 minutes or in the refrigerator for up to 4 hours.
• Meanwhile, cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining. Drain and rinse the pasta, then toss with a drizzle the untouched balsamic sauce to prevent the pasta from sticking together.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides, but not cooked through, transfer to a plate (it will finish cooking later in the sauce).
• Reduce heat to medium-low. Heat 1 tablespoon olive oil in the chicken drippings. Add tomatoes, onions and garlic. Cook until the tomatoes begin to burst, 5-8 minutes, stirring constantly and scraping up any brown bits on the bottom of the pan.
• Add the chicken back to the pan along with remaining sauce (not touched by the raw chicken). Simmer until slightly thickened and the chicken is cooked through, 1-2 minutes.
• Stir in fresh basil and Parmesan. Stir in pasta until well coated, adding some reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
• Garnish with freshly grated Parmesan Cheese and additional basil if desired