Recipe of the Week

Tonight I tried a new recipe from one of my cookbooks, Edible Heirlooms, and it was super yummy! Below is the recipe (with a couple of slight modifications*) if you'd like to try it for yourself. Suggested side items for this tasty dish: garlic mashed potatoes and sauteed green beans. Enjoy!

Chicken with Lemon-Basil Sauce

1/4 cup olive oil

4 boneless, skinless chicken breasts

Salt and pepper to taste

3 tablespoons fresh lemon juice

4 cloves garlic, chopped

2 teaspoons packed lemon zest

1/4 cup white wine

3/4 cup chicken broth

2 tablespoons chilled butter

1/4 cup chopped fresh basil

Heat olive oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper and add to skillet. Saute about 5 minutes per side or until brown and cooked through. Transfer chicken to a platter and cover with foil to keep warm. Add lemon juice, garlic, and lemon zest to skillet. Stir over medium-high heat for about 30 seconds. Add wine and chicken broth and boil until sauce is reduced. Add butter and stir to combine. Simmer 1 minute. Mix basil into sauce. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve.

* The original recipe calls for 1 cup of white wine, but I only used 1/4 cup and substituted chicken broth for the remaining 3/4 cup of wine. The original recipe also called for 3/4 cup chopped fresh basil or 1 tablespoon dried. I only had about a 1/4 cup fresh basil on hand, and I thought it was just enough. I wouldn't recommend using dried basil. I just don't think it would taste as good.