creamy lemon basil chicken
Chicken
Creamy Lemon-Basil Chicken
This ultra-quick creamy lemon-basil chicken is bright and refreshing. Using whole lemon slices in the sauce gathers the essential oils from the rind plus the acidic punch from the flesh and adds more depth of flavor than juice and zest alone.
Ingredients:
- 1 pound chicken cutlets (4 cutlets)
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 tablespoons unsalted butter, divided
- 2 teaspoons minced garlic
- 1 ¼ cups unsalted chicken broth
- 3 ounces reduced-fat cream cheese, cut into pieces
- 1 small lemon, thinly sliced and seeds removed
- 2 tablespoons chopped fresh basil, plus more for garnish
Directions:
- Sprinkle chicken evenly with salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium heat until bubbling. Add the chicken; cook until browned and cooked through, about 3 minutes per side. Transfer the chicken to a plate and cover to keep warm.
- Return the pan to medium heat. Add the remaining 1 tablespoon butter and swirl to coat. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add broth and bring to a boil over medium-high heat. Add cream cheese; cook, stirring constantly, until melted and thickened, about 5 minutes. Stir in lemon slices and basil. Return the chicken and any accumulated juices to the pan; simmer over medium heat until the sauce thickens and coats the chicken, about 4 minutes.
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