Sautéed Chicken with Lemon and Basil

Name: Sautéed Chicken with Lemon and Basil
Prep time: 5 min
Cook time: 20 min
Yield: 4
Cuisine: American,
Ingredients: 1/4 cup flour; 1/2 tsp salt; 1 tsp McCormick® Garlic Powder; 1/4 tsp McCormick® Black Pepper, Ground; 3 tsps basil leaves divided; 2 tbsps oil; 1 pound thin-sliced boneless skinless chicken breasts; 1 cup chicken stock; 2 tbsps lemon juice; 1/2 pound asparagus trimmed and cut into 1-inch pieces; 1 cup halved cherry tomatoes

How much basil goes into this sautéed lemon chicken recipe? As much as you like! Add McCormick® Basil Leaves directly into the chicken coating and sauce while prepping and cooking. Ready to serve? Garnish with more basil for a winner-winner chicken dinner.

Ingredients

1/4 cup flour
1/2 teaspoon salt
1 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Pure Ground Black Pepper
3 teaspoons McCormick® Basil Leaves, divided
2 tablespoons oil
1 pound thin-sliced boneless skinless chicken breasts
1 cup chicken stock
2 tablespoons lemon juice
1/2 pound asparagus, trimmed and cut into 1-inch pieces
1 cup halved cherry tomatoes

KEY PRODUCTS

INSTRUCTIONS

1 Mix flour, salt, garlic powder, pepper and 2 teaspoons of basil in shallow dish. Moisten chicken lightly with water. Coat evenly with flour mixture. Discard any remaining flour mixture.
2 Heat oil in large nonstick skillet on medium heat. Cook 1/2 of the chicken pieces 3 to 4 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if necessary. Remove chicken from skillet.
3 Stir stock, lemon juice and remaining 1 teaspoon of basil into skillet. Bring to boil, stirring to release browned bits in bottom of skillet. Add asparagus. Stirring frequently, cook 5 to 7 minutes or until sauce is slightly thickened. Return chicken to skillet and add tomatoes; cook until heated through. Sprinkle with additional basil, if desired.