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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Basil Chicken Recipe

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This recipe for Lemon Basil Chicken is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup olive oil
1/4 cup lemon juice, freshly squeezed from about 4 large lemons
2 tablespoons white wine vinegar
1 tablespoon lemon zest
2 cloves garlic, minced
1/2 cup chopped fresh basil or 1 tablespoon dried basil
1/2 teaspoon salt to taste
pepper to taste
4 chicken breasts
Directions:
Directions:
Combine all ingredients for marinade. Add chicken and marinade overnight in refrigerator.

To cook, heat olive oil in a non stick skillet on high heat. Remove chicken from marinade, paying attention to remove all the garlic and basil leaves that may stick to the breasts (they will burn while cooking). When skillet is very hot, brown chicken breasts 2 minutes per side. Pour the marinade in the skillet and mix well to get all the meat juices. Bring to a boil and cook for 1 minute.

Reduce to a rapid simmer (medium heat) and cook for 5 more minutes, basting the sauce over the chicken breasts regularly. Chicken is ready when no longer pink inside (don't over cook to make sure chicken isn't dry.) To serve top with remaining sauce and basil or parsley. 4 servings
Personal Notes:
Personal Notes:
A winning dinner party entree. Garnish with fresh lemon slices for color and comment.

 

 

 

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