Pan Seared Lemon Basil Chicken

4 skinless, boneless chicken breasts
1 teaspoon extra-virgin olive oil (for skillet)
1 tablespoon extra-virgin olive oil
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1 tablespoon minced fresh basil
                  or 1 teaspoon dried basil leaves
1 tablespoon Dijon mustard

Sprigs of fresh basil or parsley (garnish)

Salt, white pepper or lemon pepper (optional)

Pound chicken breasts to a uniform thickness. Whisk together tablespoon of olive oil, broth, lemon juice, garlic, basil and mustard to make the sauce. Place chicken breasts in a medium hot heavy skillet that has a teaspoon of olive oil coating it. Cook for 4 minutes on one side. Turn the chicken over. Drizzle the sauce over the top of all the fillets, allow to cook for one minute, turn heat off, cover with snug fitting lid and allow to set on the stove for about 20-30 minutes. The chicken breasts will continue to cook and become extra tender and flavorful. Garnish with sprig of basil or parsley. Serve with steamed rice or pasta, pouring extra sauce over the top of the chicken. If you like, you can add a tiny sprinkle of salt and white pepper or lemon pepper on each side of the chicken before placing in the skillet. Not necessary but some prefer the extra seasonings.

This recipe is shared January 2-6, 2017
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com