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.
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 GRILLED CHICKEN
Tart, fresh marinade livens up simple grilled chicken.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 47m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 1.3 g, Cholesterol 64.6 mg, Fat 7.4 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 1.4 g, Sodium 153.6 mg, Sugar 0.3 g
BAKED CHICKEN BREAST WITH LEMON AND BASIL
Delicious lemony baked chicken breast. Pairs nicely with a baked potato.
Provided by Matthew Defrain
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 6.6 g, Cholesterol 80.3 mg, Fat 17.3 g, Fiber 3 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 73.4 mg, Sugar 0.2 g
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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BASIL CHICKEN WITH LEMON AND SPINACH – WELL PLATED BY ERIN
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- Add the chicken, increase the heat to medium high, and let cook for 3 minutes, browning all sides. Stir in the soy sauce and black pepper. Let cook until the chicken is completely cooked through, about 3 minutes longer.
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