Lemon Basil Chicken
Thin chicken breasts coated in a lemon and basil cream sauce
Ingredients
- 4-5 thin chicken breasts
- Flour for dredging aprox. 1/2 cup
- 2 tblspoon butter
- 2 tablespoon olive oil
- 1/4 cup of heavy cream
- 1/3 cup of white wine
- 1/3 cup of chicken stock
- 1 lemon juiced
- 1 handful of fresh basil chopped
- Salt and Pepper to taste
Instructions
- Coat chicken breasts in seasoned flour. Heat olive oil and butter in a large skillet on medium heat- just until butter melts. Add the chicken and sauté until golden brown on each side and cooked through. Remove and set aside to a covered dish.
- Add the wine and stock and bring to a simmer. Stir in the cream, lemon, basil, and bring to a simmer.Return chicken to the pan and continue to simmer. Coat the chicken with the sauce.
- Serve warm.
Notes
*If using a thicker chicken breast then after returning the chicken to the pan withe lemon cream sauce you can pop it into the oven on 400 degrees F for about 15 minutes. This will help ensure they are cooked through. Just be sure to use an oven safe skillet.
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