Chicken Saute

I am currently in the process of creating my portfolio for culinary school and came upon this recipe in my textbook.  To be honest it sounded like something I’ve tasted a thousand times at most Italian restaurants but I decided to forge ahead so I could have something to add.  However, after I tasted the first bite I almost did a double take!  This is like nothing I’ve ever tasted and I like to think I have a pretty eclectic palate, lol.  It is deliciously savory and the basil is key to this recipe.  This would go well with rice or potatoes.  Enjoy!



  • 4 skinless boneless chicken breasts
  • Natures seasoning to taste
  • 1 cup flour
  • 4 tbsp butter
  • 1 small yellow onion
  • 4 cloves garlic, minced
  • 3/4 cup dry white wine
  • 2 tbsp lemon juice
  • 1 cup diced tomatoes (reserve the juice)
  • 3/4 cup chicken stock
  • 8 fresh basil leaves, sliced thinly (chiffonade)
  • Salt & Pepper to taste


  1. Preheat oven to 300 degrees.  Split the chicken breasts in half if the thickest part is more than an inch thick.
  2. Season the chicken with Nature’s Seasoning, dredge in flour.
  3. Saute the breasts in 2 tablespoons of butter, browning them and cooking till almost done.  Place chicken in to hold in the oven.  Make sure not to over cook the chicken, it will finish in the oven.
  4. Add the onions, garlic and 2 tablespoons of butter to the same pan the chicken was cooked in. Saute until the onions are translucent.  Add the diced tomato and caramelize, about 5 minutes.
  5. Deglaze the pan with the white wine and lemon juice.
  6. Add the chicken stock and the reserved tomato juice.  Saute to combine the flavors, reduce the sauce about 5 minutes.
  7. Add the basil to the sauce and return the chicken breasts to the pan for reheating.  Add salt & pepper to taste.


*Nutritional values per 5oz serving: Calories 230, Total Fat 8g, Saturated Fat 3.5g, Cholesterol 90mg, Sodium 560mg, Carbohydrates 9g, Protein 30g.


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