LEMON-BASIL CHICKEN

LEMON-BASIL CHICKEN

6 boneless, skinless chicken thighs-trimmed of excess fat

1 T olive oil

1 clove of garlic-minced

juice and zest of one large lemon

1/2 C. low-sodium chicken stock (homemade or canned)

6 large basil leaves-ribboned. (see youtube.com “How to Chiffonade)

salt and pepper

1. Spread the thighs open. Salt and pepper both sides.

2. Heat a large, heavyweight, non-stick fry pan on medium heat until you can feel the heat radiate at least 4 inches above the surface of the pan. (Don’t do this on high to go faster. You will ruin the pan.)

3. Add the oil and swirl the pan until it evenly (mostly) covers the pan’s surface.

4. Add the chicken (still open) and cook for 2 minutes on each side. (No, the chicken won’t be cooked through. don’t worry about it.) Remove from the pan and keep warm (covered in a piece of foil works fine
    and the juices will gather for you to add back into the pan, too)

5. Remove all but 1 T. of fat from the pan.

6. Add the garlic and cook till golden (aproximately 30 seconds)

7. Add the lemon juice, zest and stock.

8. Increase the heat to medium-high and reduce the liquid to 1/4 of it’s original volume. (I can’t give you exact measurements here because I don’t know how much juice and zest you got from your lemon…)

9. Reduce the heat to medium and return the chicken and its juices to the pan. Turn each thigh to coat it in the sauce.

10. Reduce the heat to low. Cover the pan and continue to cook for 5 minutes.

Serves 3-4 ( or 2 really hungry people)