Feed Me: Lemon-Basil Chicken with Arugula

It has been awhile since I personally did a food post. This is mainly due to my lack of cooking as of late; between lack of time, inspiration, and motivation it just hasn’t really happened. I would like to admit I got back in the saddle again, as they say, but alas that would be a lie. However, my lovely boo was nice enough to find this little ensemble and whip it up for us last night. We are heading out of town this weekend for a wedding in South Carolina, and had a bunch of fresh herbs that needed to be used, so I tasked him with finding something that maximizes the use of them. So he found this lemon-basil baked chicken recipe, and paired it with this arugula salad. I have to admit that he hit it out of the park. Not to say he doesn’t normally, I am the one who gets terrified and under seasons everything. WOOF.

Lemon-basil chicken

Ingredients:

  • 3 tablespoons olive oil
  • 4 skinless boneless chicken breast halves
  • 3 tablespoons fresh lemon juice
  • 4 garlic cloves, chopped
  • 1 teaspoon (packed) grated lemon peel
  • 1 cup canned low-salt chicken broth
  • 1/2 cup chopped fresh basil or 1 tablespoon dried

lemon-basil chicken with arugula

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown on both sides, about 5 minutes Per side. Heat oven to 375 degrees, place the skillet in the over and finish cooking (approximately 20 minutes). Transfer chicken to platter; tent with foil.

Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes.

lemon-basil chicken with arugula

Mix basil into sauce. Season to taste with salt and pepper.

lemon-basil chicken with arugula

Spoon sauce over chicken.

Arugula

Ingredients:

  • 5 ounces arugula
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon lemon peel, grated

lemon-basil chicken with arugula

Toss arugula with olive oil, lemon juice, and peel. Toss to coat. I used significantly more arugula than the recipe called for, so I doubled all the ingredients (may have tripled the amount of lemon juice).

lemon-basil chicken with arugula

Top arugula with basil chicken and EAT IT!

lemon-basil chicken with arugula

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KATE WANDERS

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