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Basil-Lemon Chicken

Even though I'm not known for my green thumb, I've somehow managed to keep a kitchen herb garden going. I chose this skillet lemon basil chicken to debut my first batch of fresh herbs. —Juli Snaer, Enid, Oklahoma
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1-1/2 pounds chicken tenderloins
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup white wine or chicken broth
  • 3 tablespoons lemon juice
  • 1/2 cup heavy whipping cream
  • 2 fresh basil leaves, thinly sliced
  • 1/4 teaspoon minced fresh thyme
  • Hot cooked angel hair pasta


  • Sprinkle chicken with salt and pepper. In a large skillet, heat butter and oil over medium heat. Brown chicken on both sides. Remove from pan.
  • Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half.
  • Stir in cream, basil and thyme. Add chicken; return to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Serve with pasta.
Nutrition Facts
5 ounces cooked chicken with about 3 tablespoons sauce (calculated without pasta): 372 calories, 22g fat (11g saturated fat), 140mg cholesterol, 453mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 41g protein.

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