Pan Seared Chicken in Lemon Basil Cream Sauce

Here's an simplified 30 careful dinner strain for you! Pan Seared Weakling in Lemon Herb Elite Sauce is super relaxed to have unitedly, and uses up several of that hot garden theologizer. Wuss tenderloins are quick to navigator on the stovetop, and the sauce has such brilliant tangy flavor.

I welcome the sauce to be lemon-basil flavour, so I more any cut basil to the sauce while it was ease preparation, which I already knew was a bad air. You're only supposed to add rested herbs AFTER you channel off the energy. But I was equal, how bad could it be.

Here's how to chiffonade warm doctor. Omit I cerebrate you're questionable to wave the basil leaves longwise instead of how I did it here. So I messed that up too. What is it with me and the doctor failures today.

Ingredients

•  2 pounds chicken tenderloins, thawed
•  1/4 cup flour
•  1 teaspoon dried basil
•  1 teaspoon salt
•  3/4 teaspoon black pepper
•  1/4 teaspoon cayenne pepper
•  1 teaspoon garlic powder
•  1/2 teaspoon onion powder
•  1 tablespoon butter
•  1 tablespoon oil
•  1 and 1/4 cups chicken broth*
•  1/3 cup fresh lemon juice (2 lemons-zest them first!)
•  1/2 cup cream
•  1-2 tablespoons lemon zest, to taste**
•  1/4 cup fresh basil, chiffonade
•  more fresh basil to garnish

Instructions

• Dry the chicken tenderloins with a paper towel. 
• On a plate or shallow dish, mix together the flour and spices: basil, salt, pepper, cayenne, garlic, and onion. 
• Dredge the chicken in the flour mixture to coat both sides.
• Heat a large skillet to medium high heat. When it is hot, add 1 tablespoon butter and 1 tablespoon oil, and swirl to coat.
• Add about half the chicken tenderloins. Don't add them all at once or they will steam, not sear, and that won't get you those nice crispy brown edges. Leave about an inch in between each piece of chicken.
• Sear for about 4 minutes. Keep an eye on it and make sure it's not cooking too quickly. Turn the heat down to medium if necessary. 
• Flip the chicken and cook for another 2 minutes or so, until brown. 
• Remove the chicken to a plate and sear the other batch, adding more oil if the pan gets dry. 
• When the chicken is done and out of the pan, add the chicken broth and lemon juice. Keep the heat on medium high. Scrape up the browned bits with a wooden spoon.
• Bring to a boil and simmer for about 3 minutes.
• Add the cream. Bring to a simmer again and continue simmering for 5-8 minutes until the sauce has thickened some. 
• Remove from heat and add fresh basil and lemon zest. Return the chicken to the pan. 
• Serve with pasta, rice, mashed potatoes, cauliflower rice, etc.

Share this post