I know I've said this a jillion times.... we eat a LOT of chicken. I am constantly on the lookout for new ways to make it. I was paging through the new issue of Simple & Delicious and came across this Basil Lemon Chicken recipe in the "Quick Chick" section. We love lemon with chicken, so I put it on today's menu. This came together so fast, and all three of us enjoyed it, even the picky kid. The only changes I made was to swap the fresh herbs for dried, and to double the amounts of lemon juice, broth & heavy cream. The guys love that extra sauce to soak into their pasta.
Thank you so much to Juli S for the recipe :) It will definitely be put into our regular rotation!
* Exported from MasterCook *
1 1/2 pounds chicken tenderloins
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
1 cup white wine or chicken broth (I used broth)
6 tablespoons lemon juice
1 cup heavy whipping cream
2t dried basil
1t dried thyme
Hot cooked thin spaghetti
Season the chicken on both sides with salt and pepper. Heat the oil and butter together in a large skillet over medium heat. Add chicken and brown on both sides. Set chicken aside.
Add broth and lemon juice. Stir the pan to bring up the browned bits from the bottom. Let come to a boil, and then cook until the liquid is reduced by half (about 2 to 3 minutes).
Stir in dried herbs and cream. Add chicken back to the pan, along with any liquid, and bring back up to a boil. Reduce the heat and let simmer for about 5 minutes. Make sure the chicken is no longer pink. I like to use a probe thermometer to check for a temp of at least 160º.
Place pasta in serving dish, top with chicken. Pour sauce over the top.
Originally published as Basil-Lemon Chicken in Simple & Delicious August/September 2015