Baked Citrus Chicken With Basil Cream Sauce Recipe

Ingredients for Baked Citrus Chicken With Basil Cream Sauce

• Lemons
• Chicken Breasts
• Fresh Basil
• Heavy Cream
• 2 tablespoons honey mustard
• Garlic Cloves
• Salt & Freshly Ground Black Pepper

How to Make Baked Citrus Chicken With Basil Cream Sauce

1. Preheat oven to 400°F (200°C).
2. Thinly slice one lemon into 4 very thin slices.
3. Juice the remaining lemon halves, yielding approximately 3 tablespoons of lemon juice. Set aside.
4. Slice the other lemon into 8 wedges.
5. Gently loosen the skin on 2 chicken breasts, leaving the skin attached.
6. Carefully insert 1 lemon slice and 1 fresh basil leaf under the skin of each chicken breast.
7. Season chicken breasts generously with salt and freshly ground black pepper. Place in a baking dish.
8. Bake uncovered for 20 minutes, or until the chicken skin begins to turn golden brown.
9. Meanwhile, in a small bowl, whisk together 1/2 cup heavy cream, 2 tablespoons honey mustard, 3 tablespoons lemon juice (reserved from step 3), and 1 clove minced garlic.
10. After 20 minutes, pour the cream sauce evenly over the chicken breasts.
11. Arrange the lemon wedges around the chicken in the baking dish.
12. Bake for another 20 minutes, basting occasionally with the pan juices.
13. While the chicken bakes, finely chop the remaining fresh basil leaves (about 1/4 cup).
14. Once the chicken is cooked through (internal temperature reaches 165°F), transfer the chicken breasts to a serving platter.
15. Stir the chopped basil, a pinch of salt, and a few grinds of black pepper into the remaining sauce in the baking dish.
16. Spoon the basil cream sauce generously over the chicken breasts and serve immediately.