Recipe for 4
Preparation time 15 minutes
- 4 chicken cutlets ( thin sliced preferred)
- 2 tablespoons of all purpose flour
- 5 tablespoons of extra virgin olive oil
- 5 leaves of basil
- 1 clove of garlic
- juice of 1 lemon
- salt and pepper
Heat up 3 tablespoons of oil in the skillet, meanwhile flour the chicken , season with salt and pepper. Once skillet is hot place chicken in the skillet. Let chicken cook for 4 minutes. Afterwards turn chicken on the other side to finish cooking for an additional 4 minutes.
While the chicken is finishing to cook you, perpare the lemon basil sauce.
In small food processor add 5 leaves of basil, 1 clove of garlic, salt, juice of one squeezed lemon. Cover and pulse , slowly add 3 tablespoons of oil. When all is finely chopped , the sauce is ready.
Place sauce over the the chicken, let it cook for an additonal minute. Remove from stove top.
Place on a serving platter, add the sauce then garnish with slices of lemon and basil leaves.
Tip: While cooking if you see that the chicken is sticking to the skillet and liquid has been reduced , you can add a 1/2 cup of warm water into the skillet.
Recommended side dish: Lemon Asparagus and Potatoes
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