Lemon Basil Chicken Breast

Poulet Rouge Chicken Breasts w/ Lemon & Basil

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Poulet Rouge Chicken Breasts with Lemon & Basil

Makes 4 Servings
wine WINE PAIRING
Pinot Gris

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.

INGREDIENTS

DIRECTIONS

1

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.
2

Season each breast both under the skin and above the skin with salt and pepper.
3

Heat a shallow layer of olive oil in a large cast iron skillet or stainless steel frying pan over medium-high heat.
4

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.

5

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.

6

Serve the rested breasts with your choice of sides, drizzled with the extra virgin olive oil and balsamic vinegar.

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