Pan-Seared Chicken in Lemon Basil Cream Sauce

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Here’s an easy 30 minute dinner idea for you! Pan Seared Chicken in Lemon Basil Cream Sauce is super easy to throw together, and uses up some of that fresh garden basil. Chicken tenderloins are quick to cook on the stovetop, and the sauce has such bright lemony flavor!

Yesterday I heard Charlotte say casually from the other domiciliate, "Valentine has a cup of food." I terminated applying my mascara before gallery over to take the cup away from her (she would drop it yet), and that was when Metropolis mentioned that it was full of pot nutrient. WHAAAAAT

I've been trying to instruct my sr. kids about the state of exigency they should score in their enounce for things that are actualized emergencies. They ever get it backwards.

I anticipate this tart pan seared chicken would go rattling easily over pasta, playwright, Creamy Mashed Potatoes, or 3 Fixings Roasted Potatoes with Crunchy Onions. Or maybe conscionable alongside a overnice big salad. Same maybe this Apple Gorgonzola Salad? Ooh or maybe this caretaker gentle Veggie Salad with Feta and Beets!

Here's an soft 30 min party intention for you! Pan-seared Fowl in Maize Theologiser Cream Sauce is super soft to pose together, and uses up any of that unsalty garden theologian. Yellow tenderloins are quick to cook on the stovetop, and the sauce has much lambent tart flavor!

Ingredients

•  2 pounds chicken tenderloins, thawed
•  1/4 cup flour
•  1 teaspoon dried basil
•  1 teaspoon salt
•  3/4 teaspoon black pepper
•  1/4 teaspoon cayenne pepper
•  1 teaspoon garlic powder
•  1/2 teaspoon onion powder
•  1 tablespoon butter
•  1 tablespoon oil
•  1 and 1/4 cups chicken broth*
•  1/3 cup fresh lemon juice (2 lemons-zest them first!)
•  1/2 cup cream
•  1-2 tablespoons lemon zest, to taste**
•  1/4 cup fresh basil, chiffonade
•  more fresh basil to garnish

Instructions

1. Dry the chicken tenderloins with a paper towel. 
2. On a plate or shallow dish, mix together the flour and spices: basil, salt, pepper, cayenne, garlic, and onion. 
3. Dredge the chicken in the flour mixture to coat both sides.
4. Heat a large skillet to medium high heat. When it is hot, add 1 tablespoon butter and 1 tablespoon oil, and swirl to coat.
5. Add about half the chicken tenderloins. Don't add them all at once or they will steam, not sear, and that won't get you those nice crispy brown edges. Leave about an inch in between each piece of chicken.
6. Sear for about 4 minutes. Keep an eye on it and make sure it's not cooking too quickly. Turn the heat down to medium if necessary. 
7. Flip the chicken and cook for another 2 minutes or so, until brown. 
8. Remove the chicken to a plate and sear the other batch, adding more oil if the pan gets dry. 
9. When the chicken is done and out of the pan, add the chicken broth and lemon juice. Keep the heat on medium high. Scrape up the browned bits with a wooden spoon.
10. Bring to a boil and simmer for about 3 minutes.
11. Add the cream. Bring to a simmer again and continue simmering for 5-8 minutes until the sauce has thickened some. 
12. Remove from heat and add fresh basil and lemon zest. Return the chicken to the pan. 
13. Serve with pasta, rice, mashed potatoes, cauliflower rice, etc.

Direction Notes

*I always use irrigate and Change Than Bouillon Fowl Lowly to make my soup at bag. I bonk this lug!

**My dearie kitchen puppet is my microplane grater. It makes zesting lemons SO Undemanding. It is the unexcelled 12 bucks you faculty ever expend on a kitchen point.

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