Chicken with Butter and Basil Sauce
This Chicken with Butter and Basil Sauce recipe is quick, easy, delish, gluten free and paleo friendly. And just leave out the carb and you have a Keto recipe.
Ingredients
This is for 2 servings. The number of servings can be changed in the recipe card found below this post. Changing the amount of servings on the recipe card will automatically change the amounts of the ingredients.
- 2 Boneless Skinless Chicken Breasts
- 2 tbsp. olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 3 tbsp. butter
- 1 cup chopped fresh basil leaves or 1/2 cup dried
Put a skillet on at medium high and swirl in enough olive oil to coat the bottom.
Lightly salt, pepper and garlic powder one side of the chicken filets. Put the filets in the skillet seasoned side down and season the up side.
Cook 2 to 4 minutes a side depending on the thickness. When the juices run clear or they are firm to a poke or they read 175° on a meat thermometer remove them to a dish that will catch the drippings.
While the chicken is cooking coarsely chop up the basil leaves.
Add about three tablespoons of butter to the skillet. As soon as the butter has melted add the basil leaves. Stir the basil around with a wooden spoon scraping the bits from the chicken off the bottom and getting the leaves mixed with the butter.
Put the filets – and the drippings -back in and turn a few times getting them well coated with the basil and butter.
Put the filets on the serving plates and spoon some of the butter and basil mixture on top. Enjoy! I microwaved a sweet potato for our carb tonight.
Chicken with Butter and Basil Sauce – Quick and Easy – Gluten Free – Paleo
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Chicken Filets with Butter and Basil Sauce - Quick and Easy - Gluten Free - Paleo
Ingredients
- olive oil
- 2 fillets boneless skinless chicken breast
- salt and black pepper
- garlic powder
- 3 tbsp. butter
- 1 cup chopped fresh basil leaves or 1/2 cup dried
Instructions
- Put a skillet on at medium high and swirl in enough olive oil to coat the bottom. Lightly salt, pepper and garlic powder one side of the chicken filets. Put the filets in the skillet seasoned side down and season the up side. Cook 2 to 4 minutes a side depending on the thickness. When the juices run clear and/or they are firm to a poke and/or they read 175° on a meat thermometer remove them to a dish that will catch the drippings.
- While the chicken is cooking coarsely chop up the basil leaves. Add about three tablespoons of butter to the skillet. As soon as the butter has melted add the basil leaves. Stir the basil around with a wooden spoon scraping the bits from the chicken off the bottom and getting the leaves mixed with the butter.
- Put the filets on the serving plates and spoon some of the butter and basil mixture on top.
