This is a simple pan-fry method for lemon basil chicken. You can omit the flour dredge for grilling or to serve without a buttery sauce. This goes well with a creamy pasta or a simple light tossed salad.
Makes 2 servings
2 Chicken Breasts
1T Olive Oil
3oz White Wine
2 Garlic Cloves
2T Fresh Basil
Juice of 1 Lemon
1 1/2T Butter
1 cup Flour
1/2T Granulated Garlic
1T Salt & Pepper
2T Italian Seasoning
Mix all seasoned flour ingredients in a shallow dish and set aside.
Peel and mince garlic.
Rinse and dry basil leaves and finely chop.
Slice mushrooms into bite-sized pieces.
Remove all skin and bones from chicken breasts.
Butterfly split the chicken breasts and gently flatten with a mallet to help with even cooking.
Heat your olive oil in a large pan over MED-HI heat.
Dredge each chicken breast in the seasoned flour.
Place chicken into the oil and saute until the bottom becomes browned.
Flip over and continue cooking for about 3 minutes.
Add remaining ingredients (minus butter) into the pan.
Continue cooking while flipping the chicken every so often until cooked thoroughly.
Add butter to your pan and stir to thicken up the sauce in the pan.
Remove each chicken breast and plate.
Pour sauce over each breast, evenly distributing the basil and mushrooms.
You can replace the wine with water or chicken broth.
Omit seasoned flour for a lighter sauce or if you plan on grilling your chicken.