Creamy Lemon Basil Sauce with Chicken and Veggie Stir-fry

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This dish is mostly about the sauce.  It’s easy to stir-fry some chicken and veggies, but the yummy flavors of lemon and basil made a welcome change from our usual Asian flavors stir-fries.  Think  hollandaise, and a continental version of stir-fry and you’ll get the idea.  We served the stir-fry on  a bed of fragrant rice, then spooned sauce over the whole thing.  Two thumbs up from the guys 🙂

Lemon Basil Sauce

1/2 cup butter

2 tsp minced garlic

2 tsp lemon juice

1 tbsp white wine

1/8 tsp salt

freshly ground pepper to taste

1/3 cup heavy cream

8 basil leaves, sliced, plus extra leaves for garnish

Melt butter in small pot over low heat.  Add garlic and saute for about 30 seconds.  Don’t let the garlic brown.  Add the lemon juice and wine and cook another minute or two.   Add salt, pepper and cream.  Simmer very gently over low heat, for about 15 minutes, until thickened and smooth, stirring frequently and at the end, constantly.  Serve immediately.

Chicken supper in a hurry

This is a fast and easy supper.  It tastes good with dumplings, or couscous, or mashed potatoes.  If  I want to serve this to more than four people,  I do the initial steps of browning the chicken and sauteeing the vegetables, but then I put everything into a large casserole  and finish cooking it in the oven.

Chicken Skillet Supper

3-4 skinless, boneless chicken breasts,  each cut into 3 smaller pieces

1/4 cup flour

salt and pepper

butter or oil for browning chicken

1/2 onion, chopped

4 cloves of garlic, minced

2 cups sliced mushrooms

4 medium carrots, peeled and sliced or julienned

1 cup chicken stock

1/4 cup white wine (optional)

parsley or dill for garnish

In frying pan, heat  a dab of butter over medium heat.  Dredge chicken pieces in flour.  Brown chicken quickly, seasoning with salt and pepper to taste.  Remove chicken to bowl, keeping warm.  Deglaze  frying pan with white wine, reserving liquid with the chicken.  Reheat pan, adding a small amount of butter to saute chopped onion, mushrooms and sliced carrots about 5 minutes.  Then add minced garlic and leftover flour from dredging, stirring to coat vegetables, cooking 1-2 minutes longer.  Add chicken stock into the pan, bring to a boil.  Return chicken and any liquid to the pan; reduce heat, cover and simmer, stirring occasionally until chicken is tender, about 20-30 minutes.  Sprinkle with garnish just before serving.  Makes about 4 servings.

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