Creamy Lemon Basil Chicken
Recipe - Stillwater Wine & Spirits
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
- 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.
- Season chicken cutlets with 3/4 salt and pepper. Dredge in flour.
- 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.
- 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.
- 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
Directions
- 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.
- Season chicken cutlets with 3/4 salt and pepper. Dredge in flour.
- 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.
- 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.
- 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.