Sauteed Chicken with Lemon and Basil

Name: Sauteed Chicken with Lemon and Basil
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 cup flour; 1/2 teaspoon salt; 1 teaspoon McCormick® Garlic Powder; 1/4 teaspoon McCormick® Pure Ground Black Pepper; 3 teaspoons McCormick® Basil Leaves, divided; 2 tablespoons oil; 1 pound thin-sliced boneless skinless chicken breasts; 1 cup chicken stock; 2 tablespoons lemon juice; 1/2 pound asparagus, trimmed and cut into 1-inch pieces; 1 cup halved cherry tomatoes

By: McCormick Kitchens

Made With:

How much basil goes into this sautéed lemon chicken recipe? As much as you like! Add McCormick® Basil Leaves directly into the chicken coating and sauce while prepping and cooking. Ready to serve? Garnish with more basil for a winner-winner chicken dinner.

Recipe Info

Prep Time:

5m
Cook Time:

20m
Ingredients:

11
Servings:

4
User Rating:

Ingredients

1/4 cup flour
1/2 teaspoon salt
1 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Pure Ground Black Pepper
3 teaspoons McCormick® Basil Leaves, divided
2 tablespoons oil
1 pound thin-sliced boneless skinless chicken breasts
1 cup chicken stock
2 tablespoons lemon juice
1/2 pound asparagus, trimmed and cut into 1-inch pieces
1 cup halved cherry tomatoes

Nutrition Information

(per serving)

Calories 254
Carbohydrates 11 g
Cholesterol 74 mg
Fiber 2 g
Protein 30 g
Sodium 467 mg
Total Fat 10 g

Key products

McCormick® Garlic Powder, 3.12 oz

$6.49

Unit price: per

McCormick® Pure Ground Black Pepper, 1.5 oz

$4.99

Unit price: per

McCormick® Pure Ground Black Pepper, 3 oz

$6.99

Unit price: per

McCormick® Basil Leaves, 0.62 oz

$5.49

Unit price: per

Instructions

Mix flour, salt, garlic powder, pepper and 2 teaspoons of basil in shallow dish. Moisten chicken lightly with water. Coat evenly with flour mixture. Discard any remaining flour mixture.
Heat oil in large nonstick skillet on medium heat. Cook 1/2 of the chicken pieces 3 to 4 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if necessary. Remove chicken from skillet.
Stir stock, lemon juice and remaining 1 teaspoon of basil into skillet. Bring to boil, stirring to release browned bits in bottom of skillet. Add asparagus. Stirring frequently, cook 5 to 7 minutes or until sauce is slightly thickened. Return chicken to skillet and add tomatoes; cook until heated through. Sprinkle with additional basil, if desired.