Italian Sauteed Rosemary Basil Chicken Recipe
This is like my go to recipe when ever I need a tender tasty piece of chicken breast as the main entrée over greens. It's perfect. This chicken breast also enhances being placed on a bed of rice, on top of a salad or roasted vegetables. Another suggestion is to use of buttered pasta, mashed potatoes or chopped up for a great flavored chicken salad.
Sautéed Rosemary Basil Chicken:
2 sprigs of chopped fresh rosemary
2 boneless chicken breasts sliced around 1/2 inch thick
3 cloves minced fresh garlic
2 tablespoons chopped fresh basil
olive oil for cooking
canola oil for cooking
salt, black pepper and cayenne pepper to taste
1/4 cup lemon juice
3 tablespoons olive oil
1/4 teaspoon dried oregano
1/2 teaspoon dried or fresh parsley
Place sliced chicken breasts in a zip lock bag, add the lemon juice, 3 tablespoons olive oil, oregano, basil and parsley. Marinate overnight or at least 3 hours. Pour out the lemon juice best as you can before frying.
In a large fry pan, add 1 tablespoon olive oil and 3 tablespoons canola oil. Add the garlic, chicken rosemary. Saute chicken on both sides until nicely browned around 5 minutes on each side or until juices run clear. Add the fresh basil and toss. Sprinkle with salt, pepper and cayenne to taste.
+claudia lamascolo Author