Lemon & basil chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable or olive oil |
| 4 | Boneless skinless chicken breast halves (about 1 lb.) | |
| 1 | medium | Onion, sliced |
| 1 | medium | Red or green pepper, cut into strips |
| ½ | cup | Chicken broth |
| 2 | tablespoons | Lemon juice |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Chopped fresh basil leaves |
| 1 | teaspoon | Grated lemon peel (optional |
Directions
From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING In 12-inch skillet, heat 2 tablespoons oil over medium-high heat and brown chicken; remove and set aside. In same skillet, heat remaining 1 tablespoon oil over medium heat and cook onion 2 minutes. Add red or green pepper and cook 1 minute. Stir in chicken broth, lemon juice and salt. Bring to a boil over high heat. Reduce heat to low; return chicken to skillet. Simmer covered 10 minutes or until chicken is done. Stir in basil and lemon peel.
Makes about 4 servings.
Source: Midwest Living, August 1995