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!