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Basil Chicken Strips Recipe

Read Reviews (4)
4.5 4
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"I'm an attorney and my husband is an architect, so our careers keep our schedules busy," writes Barbara Rokow of Geneva, New York. "This easy chicken entree seasoned with basil is great for the weeknight rush. I serve it with broccoli and Parmesan noodles."
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings

Ingredients

  • 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

Nutritional Facts

1 serving (3 ounces) equals 305 calories, 20 g fat (11 g saturated fat), 109 mg cholesterol, 228 mg sodium, 7 g carbohydrate, trace fiber, 24 g protein.

Directions

  1. In a large resealable plastic bag, add chicken and flour. Seal bag; toss to coat.
  2. 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 is no longer pink. Yield: 2 servings.
Originally published as Basil Chicken Strips in Quick Cooking September/October 2001, p11

Nutritional Facts

1 serving (3 ounces) equals 305 calories, 20 g fat (11 g saturated fat), 109 mg cholesterol, 228 mg sodium, 7 g carbohydrate, trace fiber, 24 g protein.

Reviews for Basil Chicken Strips(4)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 24, 2014

My family and I love these quick and flavorful chicken strips. They are a nice change from crispy chicken strips.

MY REVIEW
Reviewed May. 30, 2012

I was a bit leery of making this recipe too, but it was awesome! I was a-mazed at how good it was. i will definitely be making it again.

MY REVIEW
Reviewed Jan. 30, 2010

I was a bit nervous about what the red wine vinegar would do to the flavor, but it was delicious! It cooked up very tender and my family loved it.

MY REVIEW
Reviewed Jan. 29, 2010

This was pretty good chicken. I doubled the recipe but only used 4.5 tbsp butter since it just seemed like too much butter and it was good just like that. My kids ate it all!

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