Spicy Lemon Basil Chicken 🥹…it is a riff on my chicken francese but with a spicy kick and just dif you know? Ingredients: * 2 large chicken breasts. * 1/3 cup grated parmigiano reggiano + more for topping. * 1/4 c flour. * 2 lemons (1 just for the zest, 1/2 kept whole, and half cut into wheels and then halved). * 1/3 cup white wine. *1/2 tsp sugar for the lemons. * 8-10 oz chicken broth. * 1 shallot (brunoise). * 2 garlic clove (minced). * 2 fresno chiles (minced) * 12 basil leaves + more for topping. * 2 tbsp chives (more for topping). * 5 tbsp unsalted butter. * 1 tsp soy sauce. * 2 tsp honey. * salt and pepper to taste. Directions: 1. Slice the chicken breasts, then pound until desired level of thickness. 2. Mix the flour with the parm, add salt and pepper. 3. Preheat a pan on high for 2 min. Add plenty of olive oil and lower to medium high. 4. Pat dry the chicken breasts, pass them through the flour parm mixture pressing very well. 5. Fry the chicken breasts on medium high until golden on both sides, about 2-3 min per side. 6. In another pan, preheat for 2 min as well. Add a bit of olive oil and the halved lemon wheels. Sprinkle with a touch of salt and sugar. Let them caramelize for about 2-3 min on medium heat per side and remove. Ensure they are caramelizing and not burning. Chop very small. 7. On medium heat, add in the shallot , fresno and garlic. Deglaze with the wine and let it reduce by half. Add in chicken broth, lemon zest , honey and soy sauce. Let it simmer until reduced by half. 8. Squeeze in juice of 1/2 lemon, add the chopped lemons, basil and chives. Cook together for 2 more min. Turn heat off, add the butter and emulsify. 9. Serve the chicken with the sauce, more chives, basil, parm and black pepper.
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