Lemon Chicken With Basil (Greece)

READY IN: 1hr 20mins
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!!

Ingredients Nutrition


  1. Heat oil in large saute pan, then add butter.
  2. When shortening begins to foam, add chicken in one layer.
  3. Brown, then turn over to brown on other side, cooking chicken in 2 batches, if necessary.
  4. Remove chicken to a plate & set aside.
  5. Add vegetables to saute pan & cook 2-3 minutes over moderate heat.
  6. Add basil, bay leaf, lemon juice & zest, water, salt & pepper, then put chicken back into saute pan, bringing mixture to a boil.
  7. Cover pan, reduce heat, & allow to simmer about 35-40 minutes, or until chicken is tender & juices run clear when pierced with a fork.
  8. Remove chicken & vegetables to serving dish & discard bay leaf.
  9. Since the sauce should be thick when serving, boil to reduce, if necessary ~ If sauce is too tart, add a pinch of sugar.
  10. Spoon sauce over chicken to serve & garnish with lemon slices.

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