Link Love: Chicken with Lemon-Basil Sauce

Summer sauce with lemon and basil

Summer sauce with lemon and basil

Cook’s notes: An easy dinner with fresh herbs. Recipe originally published in Epicurious, August 2004. Lemon and basil is a delicious combination.

Vegan version 1: Replace the chicken with two cans (15 oz. each) chickpeas, rinsed and drained. Sauté the chickpeas with diced onion and baby spinach leaves. Make the sauce with vegetable broth:

  • 3 Tablespoons olive oil
  • 3 Tablespoons fresh lemon juice
  • 4 garlic cloves, chopped
  • 1 teaspoon (packed) grated lemon peel
  • 1 cup vegetable broth

Heat oil, lemon juice, garlic, and lemon peel over medium-high heat in a skillet until fragrant; add the broth and boil about 8 minutes, until reduced to sauce consistency. Stir in 1/2 cup chopped fresh basil or 1 tablespoon dried basil.

Vegan version 2: Make a cold salad with chickpeas and avocado from The Collegiate Vegan.

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