"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken with Basil Recipe

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This recipe for Chicken with Basil, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Chappell
Added: Friday, June 27, 2008


1 lb. boneless skinless chicken breasts, sliced paper thin
1 tbsp. flour
1 shallot, minced
2 garlic cloves, minced
1/4 c. white wine
1/2 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. fresh lemon juice
12 fresh basil leaves, torn into quarters
Rice pilaf, risotto, or buttered noodles
3 tbsp. olive oil

Dust sliced chicken breasts with flour and fry chicken in oil until browned. Remove from pan and keep warm. Add shallot and garlic to pan and saute until they begin to carmelize. Add white wine and simmer about 4 minutes or until reduced by half. Add chicken back to pan along with salt and pepper. Simmer until reduced by half and thickened slightly. Add lemon juice and basil leaves and simmer for 1 minute. Serve over rice pilaf, risotto, or buttered noodles.




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