Chatelaine Recipes - Basil chicken

Published by Chatelaine on 5/1/2005

A mixture of dried basil and orange juice adds pizzazz to this quick and easy chicken saute.

Cooking time 15 minutesPreparation time 10 minutes

Makes 4 servings

Rating

5/5

(12)

vegetable oil
8 skinless, boneless chicken thighs or 4 skinless, boneless chicken breasts
1/2 small red onion
1/2 cup (125 mL) orange or mango juice
1 tsp (5 mL) each dried basil leaves and ground cumin
1/2 tsp (2 mL) salt
1/2 lime
1/4 cup (50 mL) coarsely chopped fresh basil or 2 green onions, thinly sliced (optional)

Lightly oil a large frying pan and set over medium heat. When hot, add chicken and cook until lightly golden, 3 to 4 minutes per side. Meanwhile, thinly slice red onion. When chicken is golden, scatter onion around chicken. Pour in orange juice. Sprinkle with dried basil, cumin and salt.
Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Bring to a boil, then reduce heat to medium-low. Cover and simmer, turning chicken halfway through, until chicken is springy when pressed, 6 to 8 minutes. Squeeze juice from lime overtop. Remove chicken and place on dinner plates. Increase heat to high. Boil pan juices, stirring often, until slightly thickened, about 2 minutes. Stir in fresh basil. Drizzle over chicken. Great with jasmine rice and slices of mango.

Nutrients per serving