lemon basil chicken

How To Make lemon basil chicken

• 1

  Pound chicken to 1/4" thickness.
  Zest and juice lemons
• 2

  Assemble a breading station: use pie plates or breading trays.
  Flour in one, beaten eggs in second, crumbs in third.
• 3

  In heavy non-stick skillet heat oil over low heat while you chop basil.
  Reserve 1/2 C basil for sauce.
  Add basil and lemon zest to panko crumbs. Stir with a fork to combine.
• 
  4

  Bring oil to medium - medium high heat.
  Bread chicken while oil heats. Flour chicken, dip in egg, and coat with crumbs. Save flour for sauce.
  Brown chicken on both sides - don't crowd the pan! Save about 2 Tbsp of cooking oil.
  Place chicken on a cooling rack over a sheet pan. This keeps chicken out of oil and allows heat to circulate and keep crisp.
  Bake at 325 degrees 20 minutes - until chicken is cooked through.
• 5

  While chicken is in the oven, make sauce.
  In the same skillet, with reserved oil, heat, add enough left over flour to make a roux.
• 6

  Deglaze pan with wine and lemon juice, whisking constantly, add enough of the chicken stock to make a sauce that isn't too heavy.
  At this point, check sauce for seasonings. Add salt and pepper to taste. I wait until this point to taste for salt because of the stock.
• 
  7

  Just before serving, add remaining basil to sauce. Sauce chicken on the plate.
  I serve this with asparagus - steamed, grilled, or roasted, and rice or pasta. Brown rice and quinoa shells are favorites.
  YUM!!!
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