How To make Lemon Chicken with Basil
2 Chicken breasts
1 lb Mushrooms
1 Lemon, sliced into thin wedg
1 c Tomato sauce-8 oz
1 Basil; chopped fresh
6 Sprouts
Chives; chopped 1/4 c White wine-cheap
1/2 c Mozarella cheese, shredded *
1 c Rice, uncooked
Parmesan cheese. Chicken breasts can be split to 4 pieces or cubed to bite size. In deep fry pan, saute chicken and mushrooms in half of the white wine with basil, lemon, and chives until mostly done. Splash in rest of wine (or extra) as needed. Add tomato sauce, cover, and simmer for 20 minutes, or until thickened, stirring occasionally. When done,
lemon wedges should be thoroughly cooked, and can be eaten. Serve over steamed rice. Top with a sprinkle of parmesan or mozarella (not too much) and a little sprinkle of chives. (It's good without the cheese, too.) Garnish with a fresh sprig of basil and wedges from unused half of lemon. Serves 2 (plenty). NOTE: The white wine can be replaced with apple juice. As a matter of fact, I like mushrooms cooked in apple juice until it's reduced down to almost nothing. A lot less calories than cooking them in butter, and tastes great. Sometimes I'll put in a clove of garlic. (I haven't tried this when using apple juice instead of wine yet.) D PILEGGI (tdJR42A) Recipe: Alan Kundl on First Capitol BBS (314)-928-9228
How To make Lemon Chicken with Basil's Videos
Baked Basil Chicken
Today I would like to share with you my baked basil chicken recipe.
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How to make LEMON BASIL CHICKEN | Chef Lorious
An easy, everyday new classic for you and your family.
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Ingredients:
10 - 12 pieces of chicken (I like boneless, skinless thighs)
10 small sweet peppers, sliced with seeds removed
2 large yellow onions, sliced
4 - 6 lemons, lightly juiced (1/3 - 1/4 cup)
7 - 10 medium potatoes, diced into bite sized pieces
Directions:
1. Cut and juice lemons. Set lemons aside to bake in dish.
2. Cut up and set aside onions, peppers and potatoes.
3. Season chicken with salt, pepper and and garlic powder.
4. Drizzle with olive oil and incorporate seasonings into the chicken.
For the marinade/sauce:
1 stick butter, softened
1/4 cup minced garlic
1/3 cup basil
1 cup olive oil
Salt, pepper, garlic powder to taste
Directions:
1. Combine all ingredients together. Increase or decrease seasonings to taste.
2. Coat the chicken with half of the marinade.
3. Coat the vegetables with the other half of the marinade.
4. In a baking dish sprayed lightly with cooking spray, spread the vegetables.
5. Add the chicken on top of the vegetables. Push the chicken together closely so all of it fits into the baking dish.
6. Spread remaining marinade/sauce on top of the chicken.
7. Place the lemon quarters around the dish so the flavor bakes in.
8. Bake at 425 for 40 - 50 minutes until chicken is done.
ENJOY!
Lemon Basil Coconut Chicken || Basil Chicken in Coconut Milk
Rup's Cooking Masti Presenting to you a quick, simple yet delicious Lemon Basil Coconut Chicken. It has the tanginess of lemon and the sweetness of coconut milk. All in all, it's a dish worth cooking and obviously eating. Cook it and let me know how it turns out.
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Ingredients -
400 gms Chicken
2 tbsp Garlic Powder
1 tbsp Black Pepper Powder
1 Maggi masala (completely optional)
5-6 tbsp Oil
One Sliced Onion
1.5 tbsp Ginger-Garlic Paste
1 tbsp Cumin Powder
1 tsp Coriander Powder
1 tbsp Garam Masala Powder
1 tbsp Red Chilli Powder
1 tsp Black Pepper Powder
200 ml thick Coconut Milk
Salt (as per taste)
1 tbsp Lemon Juice
Handful of Basil Leaves
Process -
Take the chicken pieces and to it add garlic powder, black pepper powder and Maggi masala. Mix it well. Heat a pan and add some oil. Fry the chicken pieces well till the colour changes to golden. To the same pan, add onion, ginge-garlic paste and saute for a min or two. Then add cumin powder, coriander powder, garam masala powder, red chilli powder and black pepper powder. Fry till the raw smell of the masala goes away. Add coconut milk and mix well. Add the chicken pieces and mix well with the gravy. Add lemon juice and cook till the chicken is tender. Turn off the flame and add basil leaves. Give the chicken a good mix and serve hot!!!!
Lemon Basil Chicken Pasta Recipe
Lemon basil chicken pasta tossed with roma tomatoes, olive oil and butter. It’s truly a magical concoction if I say so myself. About 30 minutes to make it’s the perfect weeknight meal.
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Instant Pot Lemon Basil Chicken Thighs | Easy weeknight recipe
Chicken thighs pressure cook quickly, and when they're coated in this easy lemon-basil sauce, they make a perfect fresh family dinner recipe
Join Jenn and Barbara from Pressure Cooking Today and make this in your #InstantPot or ANY other brand of electric pressure cooker, including the #NinjaFoodi #Zavor or #PowerPressureCooker.
Ingredients
2 pounds boneless, skinless chicken thighs, trimmed (about 8)
1 to 2 tablespoons canola oil
1 shallot minced
2 garlic cloves minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 cup low-sodium chicken broth
1/2 cup lemon juice
1 tablespoon parsley
1 tablespoon lemon zest
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons butter
10 large basil leaves, washed, dried, and cut into very thin strips
Prepared egg noodles or prepared white rice, for serving
Get the full recipe directions here:
#instantpotchicken #quickdinner #instapot #comfortfood #instantpotrecipe #instantpotmeal #pressurecook #pressurecooker #electricpressurecooker #pressurecooking #lemon
Lemon Basil Chicken
Such a great recipe! Healthy, filling, and so easy!
Ingredients
• 1-2lb of chicken
• 1/2 sweet or yellow onion
• 3-4 cloves of garlic
• 1-2 Tablespoons of soy sauce or coconut aminos (1 per lb of chicken)
• juice from one lemon and some zest (zest is optional)
• 5 cups of fresh spinach or 2 cups or frozen
• 1-2 cups of basil leaves
• salt and pepper
• brown rice
Start by dicing your onion and adding it to a pan with olive oil on medium heat. Then add garlic. Cut chicken into bite size pieces and add to onion and garlic. Cook until chicken starts to brown then add your soy sauce or coconut aminos and some pepper. Once chicken is finished cooking add spinach. Then your lemon juice and zest. And last your basil leaves! Cook until a wilted. Serve with brown rice and enjoy!