Basil Lemon Chicken

Another delicious Lesley Elizabeth recipe!


Serves 4

1 pound chicken tenders
¾ ounce fresh basil leaves, sliced
½ cup fresh lemon juice, about 2 lemons
2 tablespoons Tuscan Oil
2 cloves fresh garlic, chopped
¾ cup white wine
8 ounces chicken broth
2 tablespoons capers
8 ounces fresh mushrooms, sliced
8 ounces heavy cream
Salt & pepper to taste

  1. Heat Tuscan Oil in a nonstick skillet.  Salt & pepper chicken tenders and cook in Tuscan Oil about 2 minutes each side or until they begin to brown.  Add chopped fresh garlic and sauté another minute.
  2.    Pour in lemon juice and white wine and simmer until liquid reduces to about half.  Pour in chicken broth and simmer again until liquid reduces.  Add in mushrooms and capers, cook until heated.     
  3.    Stir in heavy cream to incorporate.  Add basil leaves and cook for 1 minute.  Salt & pepper to taste.

Optional:  Stir in 8 ounces fresh asparagus and cook an additional minute or two until tender crisp.