Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken in Basil Lemon Cream Recipe
    Lost? Site Map

    Chicken in Basil Lemon Cream

    Chicken in Basil Lemon Cream. Photo by I'mPat

    1/2 Photos of Chicken in Basil Lemon Cream

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    15 mins

    22 mins

    Annacia's Note:

    Don't let the instructions scare you off this marvelous recipe. They are just very detailed and thus simple to follow. This can even be made ahead and frozen*. Source: United States Personal Chef Association Hands on Training.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse the chicken with cold water and dry on paper towels, trim off any excess fat and tough tissue.
    2. 2
      Pound out the breast using a meat hammer until tenderized and an even thickness and dredge chicken in flour seasoned with salt and pepper, shaking off excess flour.
    3. 3
      Cook the chicken breasts in a pre-heated non-stick skillet with two tablespoons of the oil over medium high heat until just done.
    4. 4
      Place the breasts aside on a plate and cover while making sauce.
    5. 5
      Heat the chicken stock in a microwave, approximately two minutes on high then heat the remaining tablespoon of oil and butter in a small skillet or saucepan over medium heat, careful not to burn butter.
    6. 6
      Add the flour and stir into a paste to create a roux, continue to cook the roux over medium heat until it becomes a blonde roux, approximately two-four minutes.
    7. 7
      Remove the roux from the heat. add the heated chicken stock to all roux slowly, in stages, being sure to return the roux to a smooth paste or slurry after each addition.
    8. 8
      When all of the chicken stock has been incorporated, return the pan to medium heat and cook until the stock has thickened into a veloute, while still on medium heat, add the lemon juice, lemon zest, basil, white wine, salt and sugar to the veloute.
    9. 9
      Stir and cook for two minutes, then slowly add the cream. At this point, add additional stock or reduce the sauce to the desired thickness and adjust the seasonings to your personal taste.
    10. 10
      Remove the sauce from the heat and pour over the chicken breasts.
    11. 11
      *NOTE: This dish freezes nicely. If you are making ahead, cook sauce, pour 1/2 cup or more over each chicken breast, covering the chicken completely. Store in a refrigerator or freezer. To reheat (if frozen, thaw in the refrigerator the night before the day of consumption) heat in microwave using 70% power for approximately 3 minutes or until hot throughout.

    Ratings & Reviews:

    • on May 21, 2012

      45

      Very good chicken! It is easy to make with simple to follow directions. I made half the recipe and used b/s chicken tenders since that is what I had. The sauce was a nice balance between lemon and basil. Will make again and serve with pasta and dice the chicken. Made for PRMR.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2012

      45

      We had 2 issues with the recipe the first was we could not tasste the basil as the lemon zest overpowered it even after adding some dried basil so would omit the lemon zest to suit us and the amount of sauce out of 2 cups wer used just under 1/2 cup between 4, we like to just coat our meat in sauce not drown it but otherwise very much enjoyed and would definately make again with changes, thank you Annacia, made for Went To Market tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chicken in Basil Lemon Cream

    Serving Size: 1 (378 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 666.9
     
    Calories from Fat 455
    68%
    Total Fat 50.6 g
    77%
    Saturated Fat 17.5 g
    87%
    Cholesterol 175.9 mg
    58%
    Sodium 748.1 mg
    31%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.5 g
    6%
    Protein 36.3 g
    72%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites