CHICKEN WITH LEMON-BASIL SAUCE
An easy Chicken with Lemon-Basil Sauce recipe
Categories Chicken Poultry Sauté Quick & Easy Low/No Sugar Lemon Basil
Yield Makes 4 servings
Number Of Ingredients 7
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.
LEMON BASIL CHICKEN
For Sunday dinner or any time, this tender, fragrant chicken is special. -;Marguerite Marshall, Carencro, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Finely grate enough peel from lemon to measure 2 teaspoons. Cut lemon in half; squeeze juice from one half. Set aside. Slice one garlic clove; place sliced garlic, 2 tablespoons basil and the remaining lemon half in the chicken cavity., Place on a rack in a shallow roasting pan; rub with reserved lemon juice. Mince remaining garlic; combine with butter and reserved lemon peel. Rub mixture over chicken. Sprinkle with salt, pepper and remaining basil., Bake, uncovered, 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°. Let stand 15 minutes before carving.
Nutrition Facts : Calories 282 calories, Fat 18g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 299mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
LEMON PEPPER CHICKEN WITH LEMON WINE SAUCE
This is a super simple recipe that has a wonderful end result. We really enjoy this one in our family and I love it because it takes me no time in the kitchen to prepare. I serve it over couscous with some sliced red pepper and snow peas for a healthy light meal.
Provided by The Flying Chef
Categories Chicken Breast
Time 35m
Yield 1 cup sauce, 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat some olive oil in a pan, sprinkle both sides of chicken breasts with lemon pepper seasoning, add to pan, cook both sides until browned and cooked through, approx 20-25 Min's.
- Sauce.
- While chicken is cooking make sauce.
- Heat some olive oil in a saucepan, add ginger, chilies and rind, saute for 1 minute.
- Add water, wine, lemon juice, stock granules, honey and sugar, stir until sugar dissolves.
- Add soy, mix a little water with the cornflour add to sauce, stir until mixture boils and thickens.
- To Serve: Slice chicken breasts and serve over rice or couscous or with veg and pour sauce over.
CHICKEN BREAST WITH BASIL WINE SAUCE
A Suzanne Gibbs recipe. A simple sauce for grilled chicken. Was suggested it be served with potatoes and steamed zucchini
Provided by Jubes
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cover each chicken breast with plastic wrap and lightly flatten with a rolling pin. Season well with freshly ground pepper.
- Melt butter in a large frying pan on medium.
- Cook chicken breasts for 3 minutes each side, until golden and almost cooked through. Remove to a platter and keep warm.
- Reduce heat to low and add onion. Cook for 5 minutes, stirring, until soft.
- Increase heat to medium and add wine. Simmer for 1 minute.
- Stir in cream. Cook for another 3 minutes, until reduced slightly.
- Add basil and season.
- Return chicken to pan for 1 minute, until heated through.
STUFFED LEMON CHICKEN WITH BASIL SAUCE
This is a simple recipe to make that your guests will think you have spent way more time on than you did. This recipe can be made a day ahead of time and cooked just before serving although the sauce needs to be made while the chicken is cooking but it does not take long. The ingredients listed below are for 2 chicken breasts mine were quite large so you may have to adjust stuffing ingredients if making with small breasts or make the same amount and do 4 breasts. The photo I have posted is of the smaller, of my 2 breasts, so I think you can get a rough idea from that.
Provided by The Flying Chef
Categories Chicken Breast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 1052.1, Fat 73.8, SaturatedFat 35.2, Cholesterol 400.8, Sodium 1829.6, Carbohydrate 49.5, Fiber 3.7, Sugar 5.3, Protein 47.1
BASIL-LEMON CHICKEN
Even though I'm not known for my green thumb, I've somehow managed to keep a kitchen herb garden going. I chose this skillet lemon basil chicken to debut my first batch of fresh herbs. -Juli Snaer, Enid, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 372 calories, Fat 22g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 453mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 41g protein.
EASY LEMON BASIL CHICKEN
This is a super easy, 5-ingredient, very flavorful entree that was given to me by a friend. You can cook it all on the stove-top or finish it in the oven. And it can be gluten-free.
Provided by BettyBaker1
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle chicken, both sides, with basil (1 T per piece). It should be a liberal coating; you can even use more than what's listed.
- Heat a fry pan on medium-high and add 1 T of the olive oil.
- Mix remaining oil, lemon juice and soy sauce. Set aside.
- Brown chicken in oil, both sides. Add liquid mix. Bring to a boil.
- At this point you can either place chicken in an oven pan and bake at 375°F or just turn the stove down to a simmer; cook for 15-20 min for boneless and 40-45 min for bone-in chicken.
Nutrition Facts : Calories 183.7, Fat 18.1, SaturatedFat 2.5, Sodium 1340.6, Carbohydrate 4.4, Fiber 1.1, Sugar 0.9, Protein 2.9
PAN-FRIED COD WITH LEMON BASIL SAUCE
Adapted from one of my favorite tilapia recipes to work with cod, mixed with one of my favorite spices, fresh basil. You can substitute dry white wine for the broth, or half and half it would be best. This is a great white no fail fish dish for any night of the week. I do like to serve it with potatoes or spinach to help accent and absorb the sauce. Do not hesitate to use lemon juice from concentrate, for fresh lemon can be too strong. If using fresh lemon use half, then add more to taste.
Provided by JBs Girl
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium heat.
- Sprinkle fish with salt, pepper & paprika. Coat fish in flour on a shallow dish, shake off excess flour.
- When oil heats add fillets and saute 3 mins both sides.
- Remove fillets from pan and pour broth, lemon juice, and chopped fresh basil into the hot pan. Bring to a boil and whisk in 4 tablespoons of butter for 1 to 2 minutes, then simmer for 5 to 10 minutes till sauce reduces by half. Basil will turn the color of steamed spinach, it is okay, you will taste the sweet basil accent in the sauce.
- Serve sauce over fillets.
LEMON BASIL CHICKEN
This recipe is very simple to prepare, and tastes delicious. A perfect weeknight recipe. Do leave the skin and bones on the chicken pieces for more flavor and a lovely crisp skin. I typically double the recipe so that we can have leftovers. The recipe is from the cookbook Fresh & Fast by Marie Simmons. I serve with fresh seasonal vegetables.
Provided by PanNan
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Clean and trim fat from chicken, and salt and pepper each side. Place chicken in a baking dish, skin side up.
- Loosen the skin on each piece, and place a basil leaf under the skin, directly on top of the chicken meat.
- Toss the garlic around the chicken in the baking dish.
- Place the lemon slices on top of each piece of chicken and drizzle with the oil.
- Bake for 35 - 40 minutes (depending on whether it's white meat or dark meat), basting with the garlic flavored pan juices every 10 minutes. The skin should be crisp and brown and the meat tender when it's ready to serve.
Nutrition Facts : Calories 333.8, Fat 24.2, SaturatedFat 6.4, Cholesterol 103.5, Sodium 97.6, Carbohydrate 2.5, Fiber 0.7, Protein 26
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