Saucy Lemon Basil Chicken

by Rachel on October 1, 2009

I try to avoid using the word saucy because I once had a creeper call me “saucy” on  a date –a date that I didn’t know I was on until I was three drinks in — and it’s made me want to take a shower every time I’ve heard it sense. But this recipe is saucy in the true sense of the word! And the sauce is what makes it!

The recipe was inspired by one from Cooking Light. I used to always avoid recipes that had white wine or red wine vinegar in them…I just never had these things? Then I realized they cost about $3 each, so I stocked the pantry, and was thrilled when I came across this recipe and had everything on hand!

Until I discovered we had no light mayo, which you need for Cooking Light’s aoili. I had to completely make it over with yogurt, but for an improvisation, I have to say, it turned out pretty damn well! I love lemon-flavored things, and lemon, chicken, and rice are just a tried-and-true combo that never disappoints.


Four 4-ounce chicken breasts, pounded flat

1/2  cup  chopped fresh basil

1/3  cup  chopped green onions

2  tablespoons  fresh lemon juice

2  tablespoons  white wine vinegar

1/2  teaspoon  lemon pepper

1/4  teaspoon  freshly ground black pepper

For the sauce:

2 tbsp plain yogurt

1/4  cup  finely chopped fresh basil

1  tablespoon  fresh lemon juice

1 1/2  teaspoons  Dijon mustard or spicy brown mustard

1 tsp garlic powder (more to taste)

1/2  teaspoon  olive oil


To prepare chicken combine all the ingredients and chicken in a bag or bowl and let marinate for 15-30 minutes. Coat a large, nonstick pan with cooking spray and add the chicken and the marinade (all the bits and pieces).

Cook on both sides until chicken is no longer pink in the middle. (About 8 minutes on each side; pounding the chicken first will really help it cook faster.)

While the chicken is cooking, whisk together the ingredients for the sauce.

Prepare instant brown rice according to the package directions; for extra flavor, cook it in no-sodium chicken broth. This is the oldest trick in the book, but it’s seriously improving my grains. Throw some broccoli, spinach, or other green veggie on to steam.

When chicken is done, serve with veggies, rice, and top with a liberal amount of lemon sauce.

The chicken is decent on its own, but the sauce is what makes it. The yogurt was an awesome sub for mayo and it adds a creamy zest to the whole meal. Chicken can be boring, but the simple addition of lemon and basil is a great, flavorful upgrade.

Totally saucy — in a good way!

{ 2 comments… read them below or add one }

1 Diane October 2, 2009 at 12:54 am

Creepers WOULD use the word “saucy.” Gross.
That chicken looks amazing!
Also, I was successful for my first two weeks of my “fries once a week” goal. Last week, however, I used my once-a-week pass to eat a “horseshoe,” which is a Springfield specialty involving texas toast, some sort of meat, fries, and a pile of cheese sauce. It was carb-tastic and delicious.
.-= Diane´s last blog ..November 27, 2000: life-changing events =-.


2 Diz October 2, 2009 at 1:51 am

Dude- this looks divine and I’m making it. You are my favorite! I love that you use the word creeper too- when people ask me what it means I have to stare at them in disbelief. You just know if you’ve had to deal with one. Anyway- thanks for the awesome recipe!
.-= Diz´s last blog ..I heart drops. =-.


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