Lemon Basil Chicken
By
Tammie Gearhart
@TinkerBell01
1
We love chicken, lemon, and basil, so I put them all together in this easy dish. It only looks difficult!
Ingredients
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4chicken breast filets
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2-3lemons - zest and juice
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3eggs
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1 can(s)plain panko crumbs
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1 1/2 call purpose flour
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1 cfinely chopped basil - i do this last, so it doesn't turn black
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1 qtchicken stock
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·canola oil for cooking
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1/4 cwhite zinfandel wine
How to Make Lemon Basil Chicken
- Pound chicken to 1/4" thickness.
Zest and juice lemons - Assemble a breading station: use pie plates or breading trays.
Flour in one, beaten eggs in second, crumbs in third. - In heavy non-stick skillet heat oil over low heat while you chop basil.
Reserve 1/2 C basil for sauce.
Add basil and lemon zest to panko crumbs. Stir with a fork to combine. - Bring oil to medium - medium high heat.
Bread chicken while oil heats. Flour chicken, dip in egg, and coat with crumbs. Save flour for sauce.
Brown chicken on both sides - don't crowd the pan! Save about 2 Tbsp of cooking oil.
Place chicken on a cooling rack over a sheet pan. This keeps chicken out of oil and allows heat to circulate and keep crisp.
Bake at 325 degrees 20 minutes - until chicken is cooked through. - While chicken is in the oven, make sauce.
In the same skillet, with reserved oil, heat, add enough left over flour to make a roux. - Deglaze pan with wine and lemon juice, whisking constantly, add enough of the chicken stock to make a sauce that isn't too heavy.
At this point, check sauce for seasonings. Add salt and pepper to taste. I wait until this point to taste for salt because of the stock. - Just before serving, add remaining basil to sauce. Sauce chicken on the plate.
I serve this with asparagus - steamed, grilled, or roasted, and rice or pasta. Brown rice and quinoa shells are favorites.
YUM!!!
About Lemon Basil Chicken
Course/Dish: Chicken
