Creamy Lemon Basil ChickenCreamy Lemon Basil Chicken
Creamy Lemon Basil Chicken
Creamy Lemon Basil Chicken
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Recipe - Lakeville West
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Creamy Lemon Basil Chicken
Prep Time20 Minutes
Servings6
Cook Time30 Minutes
Ingredients
1.6 lbs skinless boneless chicken breasts
1 tsp salt
1/2 tsp freshly ground pepper
1/3 cup all-purpose flour
4 tbsp olive oil
1 tbsp butter
1/4 cup finely chopped shallots
4 garlic cloves, chopped
1 cup chicken broth
1/2 cup heavy cream
1 tsp grated lemon peel
2 tbsp fresh lemon juice
1/4 cup chopped fresh basil, plus more for garnish
8 thin slices of lemon
Directions
  1. Cut each boneless, skinless chicken breast in half horizontally. Working with 1 piece of chicken at a time, place in a large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until 1/4-inch thick. Set aside and repeat with the remaining pieces.
  2. Season chicken cutlets with 3/4 salt and pepper. Dredge in flour.
  3. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add half the chicken cutlets and cook for 3 to 5 minutes, turning once, until browned and cooked through. Transfer to a platter. Repeat with remaining oil and chicken.
  4. Turn heat down to medium and add butter to the same skillet. Add shallots and garlic and cook until softened, about 1 to 2 minutes. Add chicken broth, cream, lemon zest and remaining 1/4 teaspoon salt and bring to a simmer. Cook until thickened slightly, 3 to 4 minutes. Stir in lemon juice and basil. Taste and season with more salt and pepper, if necessary. Return all the chicken to the skillet, turning to coat with sauce.
  5. Divide chicken among serving plates. Spoon a little sauce over the top and garnish with lemon slices and more chopped basil. Serve with pasta or rice, if desired.
20 minutes
Prep Time
30 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1.6 lbs skinless boneless chicken breasts
Gold'n Plump Boneless Skinless Chicken Breast
Gold'n Plump Boneless Skinless Chicken Breast, 1.6 Pound
$9.58 avg/ea$5.99/lb
1 tsp salt
Essential Everyday Salt, Plain
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
1/2 tsp freshly ground pepper
Essential Everyday Black Pepper, Pure Ground
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.79 was $1.99$1.19/oz
1/3 cup all-purpose flour
Essential Everyday Flour, All-Purpose
Essential Everyday Flour, All-Purpose, 5 Pound
$2.49$0.50/lb
4 tbsp olive oil
Essential Everyday Olive Oil, Extra Virgin
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.99$0.59/fl oz
1 tbsp butter
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$2.99 each
$4.49 was $4.49$1.12 each
With My Cub Rewards
1/4 cup finely chopped shallots
Fresh Shallots
Fresh Shallots, 0.25 Pound
$6.99/lb$6.99/lb
4 garlic cloves, chopped
Fresh Bulk Garlic
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
1 cup chicken broth
Swanson® 100% Natural Chicken Broth
Swanson® 100% Natural Chicken Broth, 32 Ounce
$1.99 was $3.49$0.06/oz
1/2 cup heavy cream
Essential Everyday Whipping Cream, Heavy, 36% Milkfat
Essential Everyday Whipping Cream, Heavy, 36% Milkfat, 1 Pint
$3.59$3.59/pt
1 tsp grated lemon peel
Produce Lemon
Produce Lemon, 1 Each
$0.88 was $0.99
2 tbsp fresh lemon juice
Produce Lemon
Produce Lemon, 1 Each
$0.88 was $0.99
1/4 cup chopped fresh basil, plus more for garnish
Not Available
8 thin slices of lemon
Produce Lemon
Produce Lemon, 1 Each
$0.88 was $0.99

Directions

  1. Cut each boneless, skinless chicken breast in half horizontally. Working with 1 piece of chicken at a time, place in a large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until 1/4-inch thick. Set aside and repeat with the remaining pieces.
  2. Season chicken cutlets with 3/4 salt and pepper. Dredge in flour.
  3. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add half the chicken cutlets and cook for 3 to 5 minutes, turning once, until browned and cooked through. Transfer to a platter. Repeat with remaining oil and chicken.
  4. Turn heat down to medium and add butter to the same skillet. Add shallots and garlic and cook until softened, about 1 to 2 minutes. Add chicken broth, cream, lemon zest and remaining 1/4 teaspoon salt and bring to a simmer. Cook until thickened slightly, 3 to 4 minutes. Stir in lemon juice and basil. Taste and season with more salt and pepper, if necessary. Return all the chicken to the skillet, turning to coat with sauce.
  5. Divide chicken among serving plates. Spoon a little sauce over the top and garnish with lemon slices and more chopped basil. Serve with pasta or rice, if desired.