When life gives you lemons, you make Lemon-Basil Chicken of course! And maybe a lemon bundt cake or some lemon bars and of course lemonade to wash it down! Poor lemons, they get such a bad rap, they’re the iconic bad news messenger, the stormy threatening clouds on a sunny day, the wet blanket, the Eeyore from Winnie-The-Pooh. Well, I like lemons, they’re tart and jarring on their own, but paired with other sweet and rich flavors they’re wonderful. And like life if you didn’t have any lows you wouldn’t know the wonders of the highs! Well, this recipe is very delicious, matching the tart lemony flavor with smooth richness of butter and herbal notes from the basil. So give this dish a try it’s very tasty, healthy, and flavorful, its Ejlicious! Thank you for reading and I hope you have a great week! One last piece of advice from the wise comedian Ron White, “I believe when life gives you lemons, you should make lemonade…and try to find someone whose life has given them vodka, and have a party.”
- 1/4 cup all-purpose flour
- 4 skinless, boneless chicken breasts (6 to 8 ounces each)
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 shallot, finely chopped
- 1/2 cup torn fresh basil
- 3/4 cup low-sodium chicken broth
- Grated zest and juice of 1 lemon
- 3 tablespoons cold unsalted butter
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, basil, 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.
Recipe courtesy of Food Network Magazine.