Lemon Basil Chicken With Portabella Wine Sauce
photo by shezashark
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Yields:
-
1 piece
- Serves:
- 6
ingredients
- 3 boneless chicken breasts, pounded thin or 6 thin sliced chicken breasts
- 5 basil leaves, chopped fine
- 2 garlic cloves, minced
- 1⁄4 cup olive oil
- 2 lemons
- 2 tablespoons butter or 2 tablespoons margarine
- 1 (8 ounce) package baby portabella mushrooms, stems removed and tops quartered
- salt and pepper
- 1 cup asti spumante champagne
- 1 1⁄2 teaspoons cornstarch
- chopped basil (to garnish)
directions
- Make a marinade out of oil chopped basil, garlic, juice of 1 lemon and some salt and pepper to taste.
- Marinade chicken for at least 2 hours or overnight if you wish.
- Heat pan and place butter or margarine and left over marinade to pan and brown chicken till cooked thoroughly.
- Remove chicken on to plate when cooked.
- Place mushrooms in pan and deglaze pan with 3/4 cup of the champagne.
- Cook down about 3 mins and add the corn starch to the remaining champaign and stir until completely incorporated.
- Add to pan along with juices that came from cooked chicken on plate.
- If it gets too thick add some water to loosen, you wont need much if any at all.
- Arrange chicken on plate and chop fine some more basil to taste.
- Pour mushroom sauce over chicken and garnish with chopped basil and sliced lemons.
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RECIPE SUBMITTED BY
I have a passion for cooking and baking and love to try new things. I love to experiment with making flavored oils and rubs for all kinds of meats.