Recipe: Lemon Basil Sauce and Chicken with Lemon-Basil Sauce (not Bonefish Grill)

LEMON BASIL SAUCE

1 teaspoon butter or margarine
2 teaspoons all-purpose flour
1/4 cup milk
2 large eggs, beaten
1 teaspoon grated lemon peel
1 teaspoon dried basil

In a small saucepan over medium heat, melt butter; blend in flour. Gradually add milk, stirring constantly with a wire whisk, until the mixture thickens and begins to boil; remove from the heat. Whisk in beaten eggs, grated lemon peel, and basil; cook, stirring constantly, until the mixture thickens, but do not boil.

Serve as a sauce over fish, chicken, or vegetables.

Makes about 1/2 cup.

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CHICKEN WITH LEMON-BASIL SAUCE
Source: Paul James' Home Grown Cooking, episode HGC-104

4 Tbsp. olive oil
4 skinless, boneless chicken breast halves
3 Tbsp. fresh lemon juice
4 garlic cloves, chopped
2 tsp. (packed) grated lemon peel
1 cup canned low-salt chicken broth or white wine
2 Tbsp. chilled butter
3/4 cup chopped fresh basil (or 1 Tbsp. dried)
Salt and pepper to taste

Heat olive oil in large heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to skillet and saut until brown and cooked through, about 5 minutes per side. Transfer chicken to platter and tent with foil.

Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant (about 30 seconds).

Add broth or wine and boil until reduced. Add butter and stir to sauce consistency, then mix basil into sauce. Season to taste with salt and pepper. Spoon over chicken and serve for a simple one-skillet meal.

Yield: 4 servings