Subj : Lemon-Basil Chicken
To   : All
From : Ben Collver
Date : Wed Dec 06 2023 11:08:31

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon-Basil Chicken
 Categories: Chicken
      Yield: 4 Servings

    1/4 c  All-purpose flour
      4    Skinless; boneless chicken
           -breasts, (6 to 8 oz ea)
           Kosher salt and freshly
           -ground pepper
      2 tb Extra-virgin olive oil
    1/2    Shallot; finely chopped
    1/2 c  Fresh basil; torn
    3/4 c  Low-sodium chicken broth
      1    Lemon; juice and grated zest
           -of
      3 tb Unsalted butter; cold
  1 1/2 lb Zucchini noodles
           Red pepper flakes; for
           -topping

  Spread 1/4 cup flour on a large plate. Season the chicken with salt
  and pepper, then dredge in the flour and shake off the excess. Heat a
  large nonstick skillet over medium-high heat. Add the olive oil and
  heat until shimmering, then add the chicken and cook until golden and
  almost cooked through, 5 to 6 minutes per side.

  Push the chicken to the edges of the skillet, add the shallot and
  basil stems to the middle and cook until softened but not browned,
  about 1 minute. Stir in the remaining 1 tb flour and cook 1 minute.
  Add the chicken broth and lemon juice and bring to a boil, scraping
  up any browned bits. Reduce the heat and simmer, turning the chicken
  occasionally, until cooked through and the sauce is thick, 3 to 4
  minutes. Turn off the heat and swirl in 2 tb butter until melted. Add
  the lemon zest and season with salt and pepper.

  Melt the remaining 1 tb butter in a large nonstick skillet over
  medium-high heat. Add the zucchini noodles and season with salt and
  pepper; cook, stirring occasionally, until just softened, 2 to 3
  minutes. Toss in half the torn basil. Divide among plates and top
  with the chicken, lemon sauce, remaining basil and red pepper flakes.

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