Italian Lemon Chicken
By Rachael DeVaux
Prep: 10 minutes
Cook: 20 minutes
Servings: 0 servings
SaveSaved Print
Ingredients
- 2 organic chicken breasts
- 3 tbsp avocado oil
- 1.5 cups sliced mushrooms
- 1/2 cup cherry tomatoes, halved
- 2 tbsp capers
- 1/2 lemon
- 1/4 cup basil, freshly chopped
- 1/2 cup water or bone broth/chicken broth
- 1/4 cup kalamata olives, halved, (optional)
Instructions
-
Heat 3 tablespoons of avocado oil in a large 12–13 inch skillet over medium heat until hot but not smoking.
-
Trim and gently tenderize the chicken breasts, then place them flat in the skillet. Brown on the first side for about 5–7 minutes. Season with pink salt and freshly ground pepper, then flip to the other side.
-
Add the sliced mushrooms, halved cherry tomatoes, capers and kalamata olives (if using). Squeeze half a lemon over the pan and place two lemon slices on top of the chicken. Continue cooking for about 5 more minutes so the vegetables soften and the flavors meld.
-
Pour in 1/2 cup of water, bone broth, or chicken broth. Cover briefly or reduce heat and simmer until the chicken is cooked through and the center is no longer pink.
-
Turn off the heat, scatter freshly chopped basil over the chicken, and serve immediately. Enjoy!
Like this? Leave a comment below!
what I used to make this recipe