Quick And Easy Lemon Basil Chicken

Looking for a dinner that’s on the table quickly and tastes just great? Then this chicken in a delicious lemon basil cream sauce may be just what you’re looking for.

Chicken breasts are frequently on sale so this dinner is pretty economical. And who doesn’t want to save money these days?

I usually stock up when they’re on sale then vacuum seal chicken breast in portions I use. For me that’s doing singles since I’m a widow with an empty nest.

Have You Tried Lemon Basil?

I never did until I grew it this summer.

Truth is, I’m not that much of a basil fan–at least the most popular variety of the herb. I took a chance and ordered some more unusual seed pods for my hydroponic setup and lemon basil was one of the varieties I chose because I wanted to grow something that was different.

The first time I pruned it and smelled it I was in heaven. I just had to use this herb in something and my first thought was chicken. As lemon flavor is a great companion for chicken, how could I go wrong. It’s delicate flavor complements chicken so well.

I’m not entirely sure if you can find lemon basil in your market, so if you can’t then substitute the same amount of regular basil that’s called for in the recipe but add 1-2 teaspoons of lemon zest. It won’t be the same but very close.

Wine Makes It Mellow

The funny thing is, I rarely drink wine but I love cooking with it.

I’m a big fan of white vermouth for cooking. Maybe just a personal preference but I picked that because I always saw Julia Child use it. White wine works well too. In fact Julia Child often said either vermouth or white wine and who was more of an expert but her?

The Recipe

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Lemon Basil Chicken

Easy and tasty chicken in a lemon basil cream sauce

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Main, Main Course

Cuisine: American

Keyword: easy gourmet chicken breast recipes, using lemon basil

Calories: 1271kcal

Author: Judith Hannemann

Ingredients

• 4 boneless skinless chicken breasts
• 2 tbs olive oil
• 1 tsp finely minced garlic
• 1/2 cup rich chicken stock
• 1/4 cup white wine or vermouth
• 2 tbs chopped lemon basil
• 1/2 cup heavy cream
• 1 tsp salt
• 1/4 tsp pepper

US Customary - Metric

Instructions

• Pound chicken breast between 2 sheets of plastic wrap with a meat mallet to 1/4-inch/6 mm thickness. Mix salt and pepper and sprinkle over the chicken.
• Heat oil in a large skillet over medium-high heat and brown the breasts on both sides. Remove from pan and keep warm.
• Deglaze pan with the wine, scraping up all the brown bits. Add the stock, garlic and lemon basil. Let the liquid reduce by about half.
• Add the cream and heat through. Add the chicken back to the pan to heat through.

Nutrition

Serving: 1serving | Calories: 1271kcal | Carbohydrates: 10g | Protein: 102g | Fat: 85g | Saturated Fat: 34g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 456mg | Sodium: 3071mg | Potassium: 1950mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1892IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 2mg

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The Next Level Of Sautéed Chicken: Cooking With Vermouth

A little while ago, I posted a recipe for a basic sautéed chicken. It’s delicious just as is but remember I said it was a “master recipe” and that you could make much with it?

Well, this is one of those recipes! In fact, this takes that basic master recipe in an upward direction. This one you add stuff to and make a little fancier reduction sauce. I made this with vermouth.

While I love mushrooms, I’m aware that many really don’t like them, so in place of the mushrooms, you may want to substitute some of these simple herbed potatoes. That way, it’s a complete meal in one pan! Just add a green veggie and you’re done.

Cooking With Vermouth Is Better

I cook a lot with wine–which is funny because I don’t drink it often. The flavor it imparts to food is amazing. As you probably already know, heat burns off the alcohol so you’re only left with the taste.

My old standby for cooking is white wine–be that chardonnay or sauvignon blanc. However, lately I’ve taken to using dry French vermouth. I believe vermouth is flavored with herbs but don’t quote me here because I’m no expert! But if it is, cooking with vermouth can improve the flavor.

I got the idea of cooking with vermouth from watching some old Julia Child shows. She used it almost exclusively when white wine was called for. She even said that you can use either/or; it was just a personal preference. So I decided to try it and was really impressed that the food I used it in tasted better. Maybe mind over matter, but still it tasted great. I suggest you try it too–see what you think.

Perfect Mushrooms

Sautéing the perfect mushroom means using a relatively high heat. No low-an-slow here.

The fat you use should be almost at the smoke point and you have to keep those mushrooms moving in the pan. That way, all the flavor is sealed in. The flavor is wonderful–in this dish or in many others.

The Recipe

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Chicken with White Wine & Mushrooms

A simple chicken dish that really tastes gourmet

Prep Time10 minutes mins

Cook Time35 minutes mins

Course: Chicken, Dinner, Main, Main Course

Cuisine: American

Keyword: chicken cooked in wine, gourmet chicken recipe, one pot chicken recipe, quick chicken recipe, using vermouth in cooking

Servings: 4

Calories: 813.23kcal

Author: Judith Hannemann

Ingredients

• 1 recipe of Simple Sautéed Chicken see NOTES
• 1 cup fresh mushrooms cut in quarters or whole small button mushrooms

Sauce:

• 1 tbs finely chopped onion
• 1 clove garlic crushed through a press or diced very finely
• 1/2 cup chicken stock
• 1/4 cup white wine or dry white vermouth
• 1/4 cup heavy cream

US Customary - Metric

Instructions

• Follow the sautéed chicken recipe up to removing it from the pan and keeping it warm. Don't drain out the pan. You will not be making the reduction sauce in that recipe.
• Add the mushrooms, onion and garlic to the pan you sautéed the chicken in. Cook over medium-high heat until mushrooms begin to get browned.
• Add the chicken stock, wine and cream; stir to combine. Continue cooking over medium-high heat until the sauce is reduced by half.
• Add the chicken back to the pan to heat through.

Notes

Follow the sautéed chicken recipe only up to when the chicken is done and removed from the pan to be kept warm. Do not make the sauce in that recipe. Also do not drain or wipe out the skillet as you'll be using the residual fat

Nutrition

Serving: 1g | Calories: 813.23kcal | Carbohydrates: 3.13g | Protein: 65.16g | Fat: 57.19g | Saturated Fat: 18.2g | Cholesterol: 276.43mg | Sodium: 288.86mg | Potassium: 772.59mg | Fiber: 0.24g | Sugar: 1.23g | Vitamin A: 694.93IU | Vitamin C: 6.18mg | Calcium: 47.09mg | Iron: 3.25mg

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