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Lemon Chicken




Source of Recipe


Internet


List of Ingredients




2 large skinless boneless chicken breast halves
1 tablespoon butter and 1 tablespoon oil
1 cup dry white wine
Juice of 1 lemon
Salt and pepper to taste
Mesclun salad mix
Fresh basil, chiffonade cut (optional, see note)


Recipe



Using a sharp knife, slice each breast in half horizontally.
Heat the butter and oil in a skillet. Add chicken and cook over high heat until barely done, about 3 minutes each side. Transfer the chicken to a plate and keep warm.
Add a tad more oil to the pan,if necessary, and along with the wine and lemon juice, bring to a boil. Season with salt and pepper.
Return the chicken to the skillet and cook, stirring constantly, until white throughout, 3-4 minutes.
Line a platter with mesclun salad and arrange the chicken slices on top. Garnish with lemon slices, basil and serve immediately.
Note: To chiffonade basil, stack nine to 10 leaves on top of each other and roll them lengthwise. Using a sharp knife or scissors, slice across the width to create thin slivers of basil.