Chicken with Creamy Basil Sauce
Rice and Lemon-Pepper Broccoli
Ingredients
- 2 lb boneless, skinless chicken breasts
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup shredded Parmesan cheese
- ½ cup chopped fresh basil
Instructions
- Cut chicken in half crosswise, and pound to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Cook chicken, in 2 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until browned; remove chicken from skillet.
- Add garlic; cook 30 seconds. Add cream, cheese, and basil; bring to a boil, reduce heat, and simmer 5 minutes, stirring often. Return chicken to skillet, and simmer 5 minutes or until sauce is thickened.
Side Dish Ingredients
- 2 cups long-grain white rice
- 1 head broccoli, cut into florets
- 1 tsp lemon-pepper seasoning
- 2 Tbsp olive oil
Side Dish Instructions
- Cook rice according to package directions. Cook broccoli in boiling water 3 to 5 minutes until just tender; drain.
- Sauté broccoli and lemon-pepper in hot oil in a large saucepan 1 to 2 minutes; season with salt and pepper to taste.
Budget Friendly Meal Plan
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