Ingredients
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter
-
1 onion, small, cut in thin strips
-
2 celery ribs, shredded
-
2 carrots, cut in julienne strips
-
1 tablespoon fresh basil, chopped
-
1 bay leaf
-
1/2 cup water
-
1/4 teaspoon salt
-
1/8 teaspoon pepper
-
1 pinch sugar
-
6 boneless skinless chicken breast halves
-
2 lemons, juice and zest of
Instructions
- Heat oil in large saute pan, then add butter.
- When shortening begins to foam, add chicken in one layer.
- Brown, then turn over to brown on other side, cooking chicken in 2 batches, if necessary.
- Remove chicken to a plate & set aside.
- Add vegetables to saute pan & cook 2-3 minutes over moderate heat.
- Add basil, bay leaf, lemon juice & zest, water, salt & pepper, then put chicken back into saute pan, bringing mixture to a boil.
- Cover pan, reduce heat, & allow to simmer about 35-40 minutes, or until chicken is tender & juices run clear when pierced with a fork.
- Remove chicken & vegetables to serving dish & discard bay leaf.
- Since the sauce should be thick when serving, boil to reduce, if necessary ~ If sauce is too tart, add a pinch of sugar.
- Spoon sauce over chicken to serve & garnish with lemon slices.