Lemon Basil Chicken With Portabella Wine Sauce

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• 3 boneless chicken breasts, pounded thin or 6 thin sliced chicken breasts
• 5 basil leaves, chopped fine
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 2 lemons
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (8 ounce) package baby portabella mushrooms, stems removed and tops quartered
• salt and pepper
• 1 cup asti spumante champagne
• 1 1/2 teaspoons cornstarch
• chopped basil (to garnish)

Recipe

• 1 make a marinade out of oil chopped basil, garlic, juice of 1 lemon and some salt and pepper to taste.
• 2 marinade chicken for at least 2 hours or overnight if you wish.
• 3 heat pan and place butter or margarine and left over marinade to pan and brown chicken till cooked thoroughly.
• 4 remove chicken on to plate when cooked.
• 5 place mushrooms in pan and deglaze pan with 3/4 cup of the champagne.
• 6 cook down about 3 mins and add the corn starch to the remaining champaign and stir until completely incorporated.
• 7 add to pan along with juices that came from cooked chicken on plate.
• 8 if it gets too thick add some water to loosen, you wont need much if any at all.
• 9 arrange chicken on plate and chop fine some more basil to taste.
• 10 pour mushroom sauce over chicken and garnish with chopped basil and sliced lemons.