h1

Make Family Dinner a La-De-Da Occasion

August 11, 2015

This tasty dish makes a weekday family meal fancy or a dinner party even fancier. We served it on a bed of rice pilaf at Tuesday Lunch, but you may choose a bow-tie pasta instead. The choices are endless – the results, delicious!  Bon appetit…

Lemon Basil ChickenLemon Basil Chicken

CHICKEN

  • ½ cup olive oil
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 (5-ounce) chicken breasts, boneless, skin off, pounded to ½-inch thick

SAUCE

  • 1 shallot, peeled, large dice
  • 1 cup button mushrooms, washed, dried, sliced thin
  • 1 clove garlic, peeled, small dice
  • ½ cup dry white wine (such as Chardonnay or Pinot Grigio)
  • ¼ cup lemon juice
  • 1-1/2 cups chicken stock
  • 6 Roma tomatoes, washed, ends trimmed, large dice
  • 1 cup artichoke hearts (canned or jarred), drained, quartered
  • 1 tablespoon basil, fresh, washed, chopped
  • 1 tablespoon oregano, fresh, washed, chopped
  • Salt and freshly ground white pepper to taste

ROUX

  • 4 tablespoons butter, unsalted
  • 1/3 cup all-purpose flour

For the chicken, in a skillet heat oil over medium-high heat.   In shallow pan add flour, salt, and pepper, Stir to combine.  Place chicken in flour, one at a time, and dredge to cover completely. Immediately add chicken to skillet and sauté until golden brown, turning once.  Remove from heat.  Transfer chicken to a plate and set aside.

For the sauce, in same skillet add shallots, mushrooms, and garlic.  Cook for 2 to 3 minutes or until softened, stirring constantly.  Add wine, lemon juice and cook for 1 minute or until liquid is reduced by about one third.  Add stock, tomatoes, and artichokes.  Stir to combine and bring to a boil.  Add basil, oregano, salt, and pepper.  Stir to combine.  Remove from heat and set aside. 

For the roux, in a small sauce pan melt butter.  With a whisk, stir in flour and whisk for 2 to 3 minutes or until mixture thickens. 

Place skillet with sauce back on heat and bring to a boil.  Pour roux into the boiling sauce and cook stir until sauce thickens, stirring constantly.  Immediately add chicken back to the pan; reduce heat and simmer mixture for 1 to 2 minutes or until chicken is heated through.

To serve, equally divide pasta onto 4 individual dinner plates.  Top with chicken and ladle sauce over top to cover.  Serve immediately. 

Makes 4 servings. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: