Ingredients35 m servings 193 cals
- Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
- Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
- Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.
Per Serving: 193 calories; 8.4 g fat; 4.6 g carbohydrates; 23.8 g protein; 78 mg cholesterol; 382 mg sodium. Full nutrition
ReviewsRead all reviews 5
I made this for my family of four, including two children. Everyone loved it! We served it over pasta shells and with a side of sauteed green beans. I will definitely make this again. Also, I f...
This was so easy and absolutely delicious! I will make this over and over again.
6.9.18 I used chicken tenders instead of chicken breasts (what I had on hand), otherwise, followed the recipe . The magic happens when you cook down the sauce, it just gets lemon-y and super d...
Good flavor and easy. If I made again, I will not cover the skillet at all during cooking. The chicken was tough, and I am pretty sure covering the pan was the cause.