Lemon Basil Chicken With Portabella Wine Sauce

Lemon Basil Chicken With Portabella Wine Sauce

Time: 2 hrs 20 mins


  • 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)


  • 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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