Lunch: Lemon-Basil Butter Chicken Skillet

This pan-fried chicken comes together in a snap with basic pantry staples, but tastes anything but ordinary.

This recipe includes superfoods such as:

Lemon, Basil

Health benefits of Lemon-Basil Butter Chicken Skillet

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 1/2 cups Progresso™ chicken stock or broth (from 32-oz carton)
3 tablespoons lemon juice
1 teaspoon dried basil leaves
3 tablespoons cornstarch
2 tablespoons butter
4 bone-in chicken thighs with skin (about 1 lb)
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons finely chopped garlic

Instructions

Heat oven to 400 °F. In 2-cup glass measuring cup, beat chicken stock, lemon juice, basil leaves and cornstarch with whisk until well blended.
In 10-inch nonstick ovenproof skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Cook chicken in butter 5 to 10 minutes, turning once, until golden brown. Transfer to a plate.
Reduce heat to medium-low. In same skillet, melt remaining 1 tablespoon butter. Stir in broth mixture and garlic; cook 3 to 5 minutes, stirring frequently, until sauce is slightly thickened.
Return chicken to skillet. Bake uncovered 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165 °F).

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