Here’s a twist on a classic chicken dish…seasoning the chicken with the lemon and basil adds great flavor and the creamy mustard sauce is divine! The chicken stays juicy and the flavor has the perfect amount of kick! Great served with a side of rice and veggies…
Lemon-Basil & Dijon Chicken
6 thin boneless chicken breasts
juice from one lemon
10 basil leaves, sliced thin
salt & fresh ground pepper
1 tablespoon extra virgin olive oil
cooking spray (just a little bit!)
1 cup chicken stock
1/4 cup Dijon mustard
1/4 cup sour cream
Marinate the chicken in the juice of the lemon, the basil leaves, salt & pepper, and extra virgin olive oil. Heat a large skillet on high. Spray skillet with a little cooking spray. Cook chicken breasts on the first side for 6 minutes; reducing the heat to medium-low after 1-2 minutes. Turn chicken breasts over and cook second side 4 minutes. Remove from heat and cover with aluminum foil.
Add the chicken stock to the hot skillet. Turn the temperature back to High and whisk in the Dijon mustard. After it comes to a boil, reduce heat to low and simmer a few minutes. Stir in the sour cream and heat through; thickening slightly.
Place Lemon-Basil Chicken on a platter and drizzle the sauce on top. Serve with additional sauce. Enjoy this hearty chicken meal!