Lemon Chicken With Basil Greece

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The original of this recipe, which i managed to tweak slightly, came from the 1995 cookbook greek cooking. The combinaton of these three ingredients makes this a flavorful meal.

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Steps

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Heat oil in large saute pan , then add butter.

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When shortening begins to foam , add chicken in one layer.

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Brown , then turn over to brown on other side , cooking chicken in 2 batches , if necessary.

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Remove chicken to a plate & set aside.

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Add vegetables to saute pan & cook 2-3 minutes over moderate heat.

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Add basil , bay leaf , lemon juice & zest , water , salt & pepper , then put chicken back into saute pan , bringing mixture to a boil.

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Cover pan , reduce heat , & allow to simmer about 35-40 minutes , or until chicken is tender & juices run clear when pierced with a fork.

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Remove chicken & vegetables to serving dish & discard bay leaf.

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Since the sauce should be thick when serving , boil to reduce , if necessary ~ if sauce is too tart , add a pinch of sugar.

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Spoon sauce over chicken to serve & garnish with lemon slices.

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Ingredients

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boneless skinless chicken breast halves, olive oil, unsalted butter, onion, celery ribs, carrots, fresh basil, bay leaf, lemons, water, salt, pepper, sugar