TO continue with my theme of the week (herbs, if you didn’t realize), I made the folowing chicken dish last Thursday night. The strong basil flavors came through and popped in our mouths! I served it will parmesan ploenta (with some fresh basil!) and a salad.

Chicken with Garlic/Basil Sauce
Serves 2

Preheat a large saute pan with 1 tbs. extra virgin olive oil. Place two boneless,skinless (and preferably pounded) chicken breasts in the pan. Sprinkle salt and pepper on the chicken. Cook for 3-4 minutes on each side or until completely cooked through. Remove the chicken from the pan and cover to keep warm.

Ad 1 large clove of chopped garlic to the pan and saute it for 30 seconds. Add 1/2 cups chicken stock, 2 tbs. lemon juice and 2 tbs. butter (or margerine). Let the mixture come to a boil. Simmer for a few minutes. Add a few leaves (7?) finely chopped basil to the pan. Add the chicken breasts back to the pan and coat them with the sauce.