Baked Citrus Chicken With Basil Cream Sauce Recipes

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BASIL-LEMON CHICKEN



Basil-Lemon Chicken image

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

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 372 calories, Fat 22g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 453mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 41g protein.

CHICKEN IN BASIL CREAM



Chicken In Basil Cream image

This recipe is a welcome change from the usual fried chicken. The cream sauce gives it a wonderful flavor.

Provided by Emily Daggett

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup milk
¼ cup dried bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
½ cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
½ cup grated Parmesan cheese
¼ cup chopped fresh basil
⅛ teaspoon ground black pepper

Steps:

  • Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
  • Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
  • Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

Nutrition Facts : Calories 496 calories, Carbohydrate 9.2 g, Cholesterol 182.9 mg, Fat 35.7 g, Fiber 0.9 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 373.3 mg, Sugar 2.1 g

CHICKEN IN BASIL CREAM



Chicken in Basil Cream image

When I first read this recipe, I thought it looked difficult. But because I had all the ingredients readily at hand, I gave it a try. Am I glad I did! Not only it is simple to prepare, it tastes. -Judy Baker Craig, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup whole milk
1/4 cup dry bread crumbs
4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 jar (4 ounces) sliced pimientos, drained
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
1/8 teaspoon pepper

Steps:

  • Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. , In a large skillet over medium-high heat, cook chicken in butter until a thermometer inserted in chicken reads 165°, about 5 minutes on each side. Remove and keep warm., Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream and pimientos; boil and stir for 1 minute. Reduce heat. Add the cheese, basil and pepper; cook and stir until heated through. Serve with chicken.

Nutrition Facts : Calories 493 calories, Fat 37g fat (22g saturated fat), Cholesterol 177mg cholesterol, Sodium 536mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.

BAKED CHICKEN BREAST WITH LEMON AND BASIL



Baked Chicken Breast with Lemon and Basil image

Delicious lemony baked chicken breast. Pairs nicely with a baked potato.

Provided by Matthew Defrain

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 2

Number Of Ingredients 6

2 (5 ounce) chicken breasts
2 tablespoons olive oil, or more as needed
salt and freshly ground black pepper to taste
⅛ teaspoon garlic powder, or to taste
1 medium lemon, halved
1 bunch fresh basil, chopped

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Wash chicken breasts and pat dry with paper towels. Trim and discard fat. Tenderize chicken with a meat mallet. Rub 1 tablespoon olive oil on each breast, lightly covering both front and back. Season with salt, pepper, and garlic powder and set on the prepared baking sheet.
  • Squeeze juice from one lemon half over the chicken breasts. Sprinkle with basil. Cut 2 slices of lemon from the remaining half and set 1 slice on each breast. Reserve remaining lemon for another use.
  • Bake in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, cover with foil, and allow to rest for 7 minutes before serving.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 6.6 g, Cholesterol 80.3 mg, Fat 17.3 g, Fiber 3 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 73.4 mg, Sugar 0.2 g

CHICKEN IN BASIL LEMON CREAM



Chicken in Basil Lemon Cream image

Don't let the instructions scare you off this marvelous recipe. They are just very detailed and thus simple to follow. This can even be made ahead and frozen*. Source: United States Personal Chef Association Hands on Training.

Provided by Annacia

Categories     Chicken Breast

Time 37m

Yield 4 serving(s)

Number Of Ingredients 15

4 (6 ounce) boneless chicken, skinless, breasts
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons oil
1 tablespoon butter
3 tablespoons flour
2 cups chicken broth
1 lemon, zested
4 teaspoons fresh lemon juice
2 tablespoons fresh basil, chopped
2 tablespoons white wine
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup heavy cream

Steps:

  • Rinse the chicken with cold water and dry on paper towels, trim off any excess fat and tough tissue.
  • Pound out the breast using a meat hammer until tenderized and an even thickness and dredge chicken in flour seasoned with salt and pepper, shaking off excess flour.
  • Cook the chicken breasts in a pre-heated non-stick skillet with two tablespoons of the oil over medium high heat until just done.
  • Place the breasts aside on a plate and cover while making sauce.
  • Heat the chicken stock in a microwave, approximately two minutes on high then heat the remaining tablespoon of oil and butter in a small skillet or saucepan over medium heat, careful not to burn butter.
  • Add the flour and stir into a paste to create a roux, continue to cook the roux over medium heat until it becomes a blonde roux, approximately two-four minutes.
  • Remove the roux from the heat. add the heated chicken stock to all roux slowly, in stages, being sure to return the roux to a smooth paste or slurry after each addition.
  • When all of the chicken stock has been incorporated, return the pan to medium heat and cook until the stock has thickened into a veloute, while still on medium heat, add the lemon juice, lemon zest, basil, white wine, salt and sugar to the veloute.
  • Stir and cook for two minutes, then slowly add the cream. At this point, add additional stock or reduce the sauce to the desired thickness and adjust the seasonings to your personal taste.
  • Remove the sauce from the heat and pour over the chicken breasts.
  • *NOTE: This dish freezes nicely. If you are making ahead, cook sauce, pour 1/2 cup or more over each chicken breast, covering the chicken completely. Store in a refrigerator or freezer. To reheat (if frozen, thaw in the refrigerator the night before the day of consumption) heat in microwave using 70% power for approximately 3 minutes or until hot throughout.

Nutrition Facts : Calories 667, Fat 50.6, SaturatedFat 17.6, Cholesterol 176, Sodium 748.1, Carbohydrate 14.2, Fiber 0.8, Sugar 1.5, Protein 36.4

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