Lemon Basil Chicken
(Happily FRESH basil is available all year long)
serving size 1 breast
net carbohydrates 6g.
Notes: In summer when basil is abundant in the garden, this is a simple way to catch up with this fast growing crop.
When you use fresh garlic and shallot, it is best to scrape those bits off before cooking so they don’t burn. Burnt garlic and shallots bits will harm the recipe.
Makes 2 servings but I recommend doubling or tripling the recipe. Good as it is the first night, it develops depth when reheated the next day and makes amazing chicken salad
1 -2 –cloves of garlic, grated (or ½ tsp. powdered)
1 – small shallot., minced (or ½ tsp. powdered)
2 scallions, minced
1 – cup basil leaves (dived ½ cup ½ cup)
salt and pepper to taste
grated zest of one lemon
¼ – cup white wine or vermouth (my preference)
¼ – cup TROP 50 ORANGE JUICE (if avoiding alcohol)
2 – Tbsp. olive oil
2 – skinless boneless chicken breasts
2 Tbsp. olive oil for cooking for pan cooking
juice of ½ of the lemon (about 1 Tbsp.)
HOW I PREPARE THIS RECIPE:
Combine garlic, shallots, salt and pepper, lemon zest, white wine or vermouth, or TROP 50, and olive oil.
Chop ½ cup of the basil and add to the mixture,
Place chicken breasts between two sheets of waxed paper or plastic wrap. Using a rolling pin or heavy frying pan, pound the breasts to an EVEN ½ inch thickness. Add to the liquid, cover and marinate for at least one hour up to overnight.
Tear the remaining basil into small bits. (cutting the basil will turn it black.)
Pat down the breasts, reserving the marinade. Cook over medium heat until light brown on each side and cooked through (about 6 minutes a side). Remove from pan. Pour the marinade into the pan and over high heat reduce by half. Add the lemon juice and torn basil. Stir. Spoon the reduced sauce over the chicken breasts.
To turn into chicken salad, dice the breasts and add as much mayonnaise as you like.