Fresh herbs lend their flavors to sauteed chicken.
Chicken doesn’t have to be fancy to be very tasty!
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2 chicken breasts
1/4 cup fresh cilantro, chopped
1/4 cup fresh dill, chopped
1/4 cup fresh basil, chopped
1 small onion, chopped
1 clove garlic, finely chopped
2 plum tomatoes, coarsely chopped
Juice of 1 lemon with 1/2 teaspoon lemon zest
1 tablespoon olive oil
1/4 teaspoon paprika
Salt and pepper
Our greenhouses here at Nash’s are bursting with basil, and our dill and cilantro are soaking up the summer sun outside.
In a skillet, heat up the oil and butter on medium heat and put in the chicken, fat side down. Saute until golden. Flip and cook for another minute.
Push the chicken to the side and add the garlic and onions. Cook for a few minutes until either the onions or the garlic are just starting to brown. Lower the heat to low and cook for about 10 minutes.
Add the tomatoes, chicken, paprika, salt, pepper, half the lemon juice, half the cilantro, half the dill, and half the basil. Cover again and continue cooking on low for 30 minutes.
Right before serving, add the other half of the lemon juice, cilantro, dill and basil, which will be very fresh and bright. Serve with rice.
I like the recipe because it looks like something I could make (even without a garden!) Where do you get your lemon olive oil? Do you make it? (Please say you buy it.)
Hi Bill. This recipe actually uses plain ol’ olive oil, and lemon is added along with other ingredients. Much easier than making a special oil! And much more convenient than buying a specialty item. I’d love to hear how your meal turned out, please post again with your results!