Ingredients
- 250 ml Chicken broth
- 400 g boneless skinless Chicken breasts
- 2 tsp. freshly chopped Garlic
- 4 tbsps. Butter melted
- 4 tbsp. olive oil
- 2 tsps. dry Chilli flakes or 1 tsp. freshly chopped Chilli
- 2 tsps. Basil
- 2 tsps. Oregano
- pinch Freshly milled Black Pepper and aof Salt
- Freshly squeezed juice of half a Lemon
Servings:
Instructions
- Heat the olive oil in a large pan over medium high heat. Add the chicken breasts and season on both sides with salt, pepper, oregano, basil. Cook 2-3 minutes on each side just until browned. Transfer the chicken to a baking dish. In a small bowl, mix together the butter, garlic, chilli and chicken broth and lemon juice. Pour the butter mixture over the chicken. Bake 20 to 30 minutes until chicken is cooked through. Bake time may vary depending on the thickness of your chicken breasts. Spoon the sauce on the bottom of the baking dish over the chicken, garnish with chopped parsley and serve with a slice of lemon. Serve this dish with a baked potato or a green salad as a lunch or light dinner.
Recipe Notes
Terminology
Chicken Broth:
Chicken broth is made from cooking chicken meat in water. All meat is discarded after cooking and you are left with a flavourful broth.
Chicken stock:
Chicken stock is made from cooking chicken meat and bones in water and tends to have a fuller mouth feel and richer flavour than broth, due to the gelatine released by long-simmering bones.
Pinch:
Pinch refers to an amount too small to measure, generally 1/16 of a teaspoon or less. Called a pinch because it is small enough to hold between your thumb and forefinger.