Recipe for 4
Preparation time 15- 20 minutes
Ingredients:
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
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, prepare 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 chicken, let it cook for an additional 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 or add some white wine.
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