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Lemon Basil Chicken With Portabella Wine Sauce

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“The thought of lemon and basil are a natural but the sweetness of the champaign tantilizes the toungue with all around taste. Its a great one pan meal”
READY IN:
2hrs 20mins
SERVES:
6
YIELD:
1 piece
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Make a marinade out of oil chopped basil, garlic, juice of 1 lemon and some salt and pepper to taste.
  2. Marinade chicken for at least 2 hours or overnight if you wish.
  3. Heat pan and place butter or margarine and left over marinade to pan and brown chicken till cooked thoroughly.
  4. Remove chicken on to plate when cooked.
  5. Place mushrooms in pan and deglaze pan with 3/4 cup of the champagne.
  6. Cook down about 3 mins and add the corn starch to the remaining champaign and stir until completely incorporated.
  7. Add to pan along with juices that came from cooked chicken on plate.
  8. If it gets too thick add some water to loosen, you wont need much if any at all.
  9. Arrange chicken on plate and chop fine some more basil to taste.
  10. Pour mushroom sauce over chicken and garnish with chopped basil and sliced lemons.

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