Chicken Thighs with Lemon Basil Sauce
Description
Serve your family a chicken dish full of flavor with a lemon basil sauce, tomatoes and crumbled bacon. For a more filling dish, serve it over pasta or even rice. For a lighter dish, serve it with julienned or spiral zucchini.
Ingredients
4 bacon slices, cooked and crumbled
1/2 t. cornstarch
1/4 t. kosher salt
1/4 t. freshly ground black pepper
1 1/2 lb. boneless skinless chicken thighs, cut into 1-inch pieces
3/4 c. chicken stock/broth
zest from 1 lemon, about 1 T.
1/4 c. freshly squeezed juice from 1 lemon
1 T. butter
8 large basil leaves, about 2 T. finely sliced
1 c. grape or cherry tomatoes, halved
For serving, choose ONE:
3 raw medium-size Italian zucchini, spiralized or julienned
8 oz. angel hair pasta, cooked
2 c. Jasmine rice, cooked
Directions
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Heat a large stainless skillet over medium heat; fry bacon; remove to a paper towel lined plate; cool; crumble; set aside.
While the bacon is frying, sprinkle the cornstarch, salt and pepper over the cut up chicken.
Remove the grease from the skillet, leaving 2 T. in the skillet.
Place the hot skillet back over medium heat; spread chicken across the pan, allowing it to cook without stirring for 2 minutes. Turn the chicken pieces over; cook an additional 2-3 minutes, just until cooked through. Remove the chicken to a plate/platter.
Add the chicken stock/broth, lemon juice and lemon zest to the skillet; bring to a simmer. Cook 3 minutes, stirring occasionally, scraping the browned bits off the bottom of the skillet while it is cooking. When the sauce has thickened slightly, add the butter and basil; taste; add salt and pepper, if needed. Add the chicken and tomatoes to the sauce.
Serve the zucchini noodles, cooked angel hair pasta, or cooked Jasmine rice topped with the chicken and sauce. Sprinkle with the crumbled bacon.
3-5 servings.