Description
Even though I'm not known for my green thumb, I've somehow managed to keep a kitchen herb garden going. I chose this skillet lemon basil chicken to debut my first batch of fresh herbs. —Juli Snaer, Enid, Oklahoma
Ingredients
- 1-1/2 pounds chicken tenderloins
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup white wine or chicken broth
- 3 tablespoons lemon juice
- 1/2 cup heavy whipping cream
- 2 fresh basil leaves, thinly sliced
- 1/4 teaspoon minced fresh thyme
- hot cooked angel hair pasta
Directions
- Sprinkle chicken with salt and pepper. In a large skillet, heat butter and oil over medium heat. Brown chicken on both sides. Remove from pan.
- Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half.
- Stir in cream, basil and thyme. Add chicken; return to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Serve with pasta.
