Lemon Chicken With Basil (Greece)
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.
5
People talking
Advertisement
DIRECTIONS
- 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.
Advertisement