Garlic Basil Chicken¶
Ingredients¶
- 1lb Boneless chicken breasts
- 1/4 cup oil
- 5-6 Roma tomatoes (or 3 greenhouse, if you don’t have romas)
- 6 Cloves of garlic
- 2 Handfuls of basil, cut into ribbons
- 2 Zucchinis, sliced
- 1/4 cup Butter
Instructions¶
- Prep tomatoes, basil and garlic and set aside.
- Heat the oil in a heavy pan over medium heat. Once hot, add chicken and pan fry until done (6-10 minutes). Leave covered for the first 4 minutes, then allow excess water to simmer off.
- Once the chicken is done, set it aside. Do not drain the pan.
- IN THE SAME PAN, with the same oil and everything, add tomatoes. Bring to a simmer and cook until they’ve broken down to a saucelike mixture.
- Add garlic to the sauce and continue to simmer.
- In a second pan, melt half the butter and add zucchini. Salt and pepper to taste. Cook over medium heat, turning frequently, for 4 minutes.
- Add basil and chicken to sauce mixture. Simmer for 2 minutes.
- Place zucchini on plate, serve chicken and sauce on top.
Serves: 2
Notes¶
- It’s recommended to pound the chicken to an even thickness to allow it to cook completely evenly–I’ve found this isn’t wholly necessary.
- Ease off on the lemon pepper maybe?
Additional Links¶
http://pinchofyum.com/garlic-basil-chicken-with-tomato-butter-sauce