Last weekend, I was just looking for something new to make this week. So I pulled out my Taste of Home’s Quick Cooking 2002 book. Not sure what led me to that cookbook, other than it’s pretty reliable home cooking. Here’s what I found: Basil Chicken Strips.
Was the recipe easy to follow?
Yes! Extremely easy! Not much measuring, and only one pan! Quick to cook and quick clean-up!
Did the dish taste good?
Yes, very good! I served it with Parmesan Noodles (from a box) and steamed green beans!
Would you make it again?
Definitely, it was very good and very easy! I doubled the recipe, since I had to thaw a whole package of chicken, so I might cut back on the butter, because 6 tbsp seemed like a lot! The kitchen definitely smelled like vinegar while (and after) I was cooking, so that was a drawback, but still very good! And it looked really good on the plate. I should have taken a picture. Great weeknight meal!
Basil Chicken Strips
1/2 pound boneless skinless chicken breasts, cut into strips
2 tablespoons all-purpose flour
3 tablespoons butter
2 tablespoons red wine vinegar
1/2 teaspoon dried basil
In a large resealable plastic bag, shake chicken strips and flour until coated. In a large skillet over medium-high heat, melt butter. Add the chicken; saute for 5 minutes. Stir in the vinegar and basil; cook until chicken juices run clear. Yield: 2 servings.