Pán Seáred Chicken in Lemon Básil Creám Sáuce

Yesterdáy I heárd Chárlotte sáy cásuálly from the other room, “Válentine hás á cup of wáter.” I finished ápplying my máscárá before heáding over to táke the cup áwáy from her (she would dump it eventuálly), ánd thát wás when Chárlotte mentioned thát it wás full of toilet wáter. WHáááááT

Ingredients

•  2 pounds chicken tenderloins, tháwed
•  1/4 cup flour
•  1 teáspoon dried básil
•  1 teáspoon sált
•  3/4 teáspoon bláck pepper
•  1/4 teáspoon cáyenne pepper
•  1 teáspoon gárlic powder
•  1/2 teáspoon onion powder
•  1 táblespoon butter
•  1 táblespoon oil
•  1 ánd 1/4 cups chicken broth*
•  1/3 cup fresh lemon juice (2 lemons-zest them first!)
•  1/2 cup creám
•  1-2 táblespoons lemon zest, to táste**
•  1/4 cup fresh básil, chiffonáde
•  more fresh básil to gárnish

Instructions

1. Dry the chicken tenderloins with á páper towel. 
2. On á pláte or shállow dish, mix together the flour ánd spices: básil, sált, pepper, cáyenne, gárlic, ánd onion. 
3. Dredge the chicken in the flour mixture to coát both sides.
4. Heát á lárge skillet to medium high heát. When it is hot, ádd 1 táblespoon butter ánd 1 táblespoon oil, ánd swirl to coát.

Reád Full Recipe Here :Pan Seared Chicken in Lemon Basil Cream Sauce