October 2011

Thai Basil Chicken
from the MHS Basil Cookbook

2 T. minced garlic
1 T. oil 4 boned & skinned chicken breast halves
1 c. fresh basil, lightly packed
3 T. EACH fresh lemon juice and water
1 T. EACH soy sauce and sugar
1/2 tsp. pepper

Combine garlic and oil in a skillet. Stir often over medium heat until garlic is golden, 3-4 minutes. With a slotted spoon transfer garlic to a small bowl. Add chicken to the pan. Cook, turning to lightly brown, about 5 minutes.

Thinly slice basil and add 1/2 c. to the pan with the garlic, lemon juice, soy sauce, water, sugar and pepper. Cover and simmer until the chicken is done, about 8 minutes. Spoon juices over the chicken often. Remove to a platter and keep warm.

Boil pan juices, uncovered over high heat and reduce to 1/4 c. Stir in remaining basil and pour over the chicken.