Recipe by Sydney Mike
The original of this recipe, which I managed to tweak slightly, came from the 1995 cookbook Greek Cooking. The combinaton of these three ingredients makes this a flavorful meal.
Top Review by kellychris
I was in a bit of a rush last nite,but really wanted to try this. It really didn't seem to take any longer than stated. Also, I was thinking I had lemons,but I DID NOT! So to make the great sounding sauce, I used lime juice instead. Didn't add the sugar but I will try it next time(Just to try-it was GREAT without). Everyone in my house was SO HAPPY they waited for me to cook this! THANKS SO MUCH!!
- 6 boneless skinless chicken breast halves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 onion, small, cut in thin strips
- 2 celery ribs, shredded
- 2 carrots, cut in julienne strips
- 1 tablespoon fresh basil, chopped
- 1 bay leaf
- 2 lemons, juice and zest of
- 1⁄2 cup water
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 pinch sugar
Directions See How It's Made
- Heat oil in large saute pan, then add butter.
- When shortening begins to foam, add chicken in one layer.
- Brown, then turn over to brown on other side, cooking chicken in 2 batches, if necessary.
- Remove chicken to a plate & set aside.
- Add vegetables to saute pan & cook 2-3 minutes over moderate heat.
- Add basil, bay leaf, lemon juice & zest, water, salt & pepper, then put chicken back into saute pan, bringing mixture to a boil.
- Cover pan, reduce heat, & allow to simmer about 35-40 minutes, or until chicken is tender & juices run clear when pierced with a fork.
- Remove chicken & vegetables to serving dish & discard bay leaf.
- Since the sauce should be thick when serving, boil to reduce, if necessary ~ If sauce is too tart, add a pinch of sugar.
- Spoon sauce over chicken to serve & garnish with lemon slices.