Basil Chicken Strips

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.

One thought on “Basil Chicken Strips

  1. This was delish. I was surprised how much the vinegar flashed in the pan. I tripled the recipe but kept butter at same level, just upped the flour and basil.

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