This dish gives me a warm cozy feeling that you would also get with chicken marsala. Just minus the mushrooms, loads of butter, and flour. This dish is lemony and creamy because I make a thick pesto sauce to coat the chicken in. I also thinly cut the chicken breast so the chicken cooks fast in the sauce and stays juicy all around. This can be enjoyed alone with an italian side salad or over even over pasta. Even throwing a few sliced cherry tomatoes in can jazz it up even more. I also recommend trying in in a sandwhich with fresh tomatoes and your favorite cheese or have it hot, and made into a pannini. Which ever way, I garentee you will enjoy this dish!
Ingredients:
1/3 cup of Lemon Infused Oil (If you do not have, Extra Virgin Olive Oil will work)
1 cup of Basil Leaves
1/2 of a Lemon juice
1 teaspoon of fresh Lemon zest
Salt & Pepper to taste
1/2 teaspoon of Garlic Powder
5 chicken breast thinly sliced
1 tablespoon of water
Directions:
In a blender, mix all ingredients together well. Pour over chicken in a bowl and let it marinate for 20 minutes. Place into a medium heat non-stick pan with all the sauce and let it cook for about 2 to 3 minutes on each side. Then Enjoy!
Dont forget to serve the chicken with the remainders of the sauce from the pan!
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