Lemon Chicken Sauté
- Yield servings
- 2 -- Lbs.(4 6) Skinless Boneless chicken breasts
- 1 cup All porpoise flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 clove garlic chopped
- -- Zest and juice of 1 lemon
- 1 cup White wine
- 2 tablespoons fresh basil chopped
- 1/2 cup Water
- 1/2 cup Chicken stock or broth
- 2 tablespoons Butter
Place flour, salt and pepper in a large plastic bag and toss lightly.
Add chicken breasts a few at a time and toss until coated with the flour – set aside and repeat until all the breasts are done.
Heat oil on medium heat in a large skillet and cook chicken until brown on both sides (about 2 minutes per side).
Add garlic, lemon zest, lemon juice, wine, water and stock- stir gently and simmer for 5 minutes stirring occasionally. After 5 minutes turn off heat and add butter stir gently until the butter has melted. Transfer chicken to a serving platter spoon sauce over chicken garnish with basil and serve.