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Add a photoServings: 4
Ingredients
- 4 Tbsp. Extra virgin olive oil
- 4 x Skinless boneless chicken breast halves
- 3 Tbsp. Fresh lemon juice
- 4 x Garlic cloves minced
- 2 tsp Grated lemon peel (packed)
- 1 c. Canned low-salt chicken broth (or possibly 1 c. white wine)
- 2 Tbsp. Chilled butter
- 3/4 c. Minced fresh basil (or possibly 1 tbspn dry basil) Salt and pepper to taste
Directions
- Heat extra virgin olive oil in large heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add in chicken to skillet and saute/fry till brown and cooked through, about 5 min per side. Transfer chicken to platter and tent with foil.
- Add in lemon juice, garlic, and lemon peel to same skillet. Stir over medium-high heat till fragrant (about 30 seconds). Add in chicken broth, boil till reduced. Add in butter and stir to sauce consistency. Mix basil into sauce. Season to taste with salt and pepper.
- Spoon sauce over chicken and serve. This is a simple one-skillet meal.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 238 | |
| Calories from Fat 179 | 75% |
| Total Fat 20.23g | 25% |
| Saturated Fat 5.78g | 23% |
| Trans Fat 0.01g | |
| Cholesterol 42mg | 14% |
| Sodium 90mg | 4% |
| Potassium 206mg | 6% |
| Total Carbs 2.81g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.43g | 0% |
| Protein 12.23g | 20% |
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