Sunday, May 15, 2005

Lemon-Basil Chicken with Basil Aioli

Lemon-Basil Chicken with Basil Aioli (Adapted from CL)

For the chicken

1/2 cup chopped fresh basil
1/3 cup chopped green onions
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/2 teaspoon lemon pepper
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
1 tablespoon olive oil

For the Aioli

1/4 cup finely chopped fresh basil
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1 garlic clove, minced
1 teaspoon olive oil

To prepare the chicken

In a large bowl, toss together basil, green onion, lemon juice, vinegar and peppers. Add chicken to basil mixture, turning to coat.

In a large skillet, heat oil over medium-high. Add chicken and reduce heat to medium - cook about 6 to 8 minutes on each side or until done.

To prepare the Aioli

In a small bowl, whisk together basil, mayonnaise, lemon juice, Dijon, garlic and oil until well combined. Serve with chicken.

Makes 4 servings.

Just found the recipe? Click here to see where we talked about it!


  1. Yum! This looks so good. I have two basil plants that I can hardly keep up with and we're having company tonight. I think I'll make this!

  2. Katrina - Once those basil plants take off, they seem to never stop growing!

  3. Tastes great, but what are you supposed to do with the liquid and basil/onions the chicken is in? I put it in the pan with the chicken and the amount of liquid prevented a sear on the chicken. Too much liquid! And the chicken was not attractive. Maybe the liquid should be reduced in the pan after the chicken is cooked and put on the pasta. The aioli is delicious.

  4. Paul - Well, what I did was to turn the chicken around in the mixture a few times and then pat the herbs into the chicken breasts. I talked about this in the main post that because the mixture is quite wet, it didn't stick quite as well as dried herbs, but enough of them did stay put on the chicken.

    I then put the chicken into the pan, but did not dump the other liquid in - our chicken seared just fine (as you can see in the picture).

    I'm sure you cook out that extra liquid later if you wanted, but there really isn't that much to work with.