Lemon Basil Chicken

Of course I love the flavor of lemon, but combine it with basil... together the flavors are amazing! Pretty simple too. It's one of those recipes you can make ahead and bake later. Great for a busy lifestyle!

Lemon Basil Chicken

Yield: 4 servings

Ingredients:

4 boneless skinless chicken breasts, ~ 1 1/2 pounds
2 tablespoons butter
3 tablespoons olive oil
1 medium yellow onion, sliced
3 cloves garlic, chopped
2/3 cups chicken broth
½ cup dry white wine
1 lemon, zested and juiced
(2/3 cups lemon juice needed)
1 lemon, thinly sliced
1 teaspoon kosher salt
¼ teaspoon black pepper
6 – 7 large fresh basil leaves, chopped (1 teaspoon dried if fresh not available)
Garnish: Extra fresh basil

Equipment needed:

Chef knife
Cutting board
Micro plane grater
Liquid measuring cup
Measuring spoons
Dutch oven or large pot
Rubber spatula
Tongs

This yummy recipe uses very few ingredients to create this amazing dish! Of course it has the family favorite ingredient, lemons. Most of the other ingredients in have in my kitchen on any given day and if between the months of May and November, I usually have fresh basil growing in the garden or on the deck. I love basil and use it often. If fresh herbs are not available, use dried but use less as the flavor is more intense. I strongly encourage using fresh herbs, if at all possible. Serve this recipe over brown or white rice, or smashed potatoes, to give the flavor of the sauce something to absorb into.

Preheat oven 325 F.

Usually when I buy boneless chicken breasts they are packaged with two large breasts weighing about 3/4 pound each. To portion them they need to be cut in half and butterflied to create a thickness of about 1 inch each. The picture demonstrated above created ~ 5 or 6 portions. After the chicken is prepped, melt butter and olive oil, over medium high heat, in the bottom of a large Dutch oven. Place chicken breasts in hot fat to pan fry for approximately 5 minutes each side or until golden brown as shown above. Using tongs, attempt to lift a corner of a chicken breast. Chicken will be easily lifted off bottom of pan when adequately browned, so if it won't lift easily allow chicken to cook for a minute more.

While chicken is panfrying, prep onions and garlic. Garlic can be rough chopped or minced depending on personal preference. The dish will bake in the oven, so garlic will virtually disintegrate in the sauce. Onions will be thinly sliced and then cut in half, allowing them to cook and retain some shape in the final sauce. I love onion, so if you do too add a bit more. If you prefer a sweeter onion, try using Vidalia onions. This variety of onions produce a less harsh, sweeter sautéed onion than their white or yellow counterparts. They are in stores now (May – June) and more plentiful… also cheaper! Add onions, garlic, and wine, stirring with a rubber spatula to combine well. I use whatever white wine I have on hand. Sometimes a Sauvignon Blanc, Chardonnay or Pino Grigio… have used sweeter wines on occasion too! Whatever you like to drink is great! Reduce stove top heat to low while adding other ingredients too.

I always have to check to see how much zest and juice a lemon will give me. An average lemon will provide ~ 2-3 tablespoons of juice and 1 – 2 tablespoons of zest. I always have lemon juice on hand for times like this when extra is needed. To zest a lemon, first wash it to remove any dirt and residue. Zest the first lemon and then juice it. So much easier than trying to zest only the skins. After the thin yellow zest is removed, roll the lemon back and forth on the cutting board to break up the membranes in the lemon. This will help to extract more juice. Some lemons will be super juicy and others not. Difficult to tell when you are buying them, so have extra lemon juice on hand. Add the lemon juice and rind over chicken and lightly agitate juices to surround chicken. Slice the second lemon thinly to get at least as many slices as pieces of chicken.

Next come the seasonings, not many but important! Salt and pepper are added next. Depending on the type of wine you choose to use, the salt may vary. Start with a 1/2 teaspoon in cooking and taste before serving to see if the sauce needs a bit more. Add ¼ teaspoon at a time to ensure you don't over salt. Use tongs to turn chicken breasts over in the sauce before placing in the oven to give both sides equal time in the lemon. Sprinkle chopped basil over chicken and push down into juices. (Refer to Classy Bruschetta Crostini for chiffonade technique for chopping basil). If desired, place lemon slices on top of chicken breasts. Place covered Dutch oven in preheated 325 F oven and bake for 45 minutes. This dish is great for making early and baking later for company or dinner too. Add 15 minutes for pot to heat up if stored in the refrigerator prior to baking. (The stove top can also be used to simmer this dish. Final results will be less brown)

Sauce will reduce a bit during baking and caramelize to a rich brown color. Serve over rice or smashed potatoes with a side salad for a perfectly balanced and nutritious meal! Enjoy!