Poulet Rouge Chicken Breasts with Lemon & Basil
Makes 4 Servings
This light, refreshing dish features rich chicken flavor tempered with zing from the lemon and the basil. Simple & delightful.
You could also make this recipe with pheasant.
- 4 Poulet Rouge Airline Breasts (could substitute Pheasant Airline Breasts)
- 4 large Fresh Basil Leaves
- 1 tsp Lemon Zest (microplaned or finely minced)
- Olive Oil
- Salt & Pepper to Taste
- Aged Balsamic Vinegar (we used Vigna Oro)
- Fine Extra Virgin Olive Oil
- Recommended Side:
- Zucchini Ribbons with Mushrooms Recipe
Gently lift the skin from the airline breasts and insert a basil leaf under it for each breast. Lift the basil leaves and put some of the lemon zest under each of them.
Season each breast both under the skin and above the skin with salt and pepper.
Heat a shallow layer of olive oil in a large cast iron skillet or stainless steel frying pan over medium-high heat.
Gently lay in the chicken breasts, skin-side down. Sear the breasts until the skin side is nice and golden, the meat is half-opaque, and the skin releases from the pan easily. Flip each breast and continue to cook.
If the skin clings to the pan, leave them be and try again a little later. It will release when ready.
When the breasts have developed a nice brown crust on the other side and are cooked through, remove them from the pan and let them rest briefly.
Serve the rested breasts with your choice of sides, drizzled with the extra virgin olive oil and balsamic vinegar.