Doin' Some Cookin'... Italian Sauteed Rosemary Basil Chicken

For a delicious pan of sauteed chicken you need to try this Italian Sautéed Rosemary Basil Chicken. The chicken is marinated in olive oil and a combination of dried herbs. It takes 10 minutes to cook and is bursting with flavor. 

After sauteing the chicken I set it aside on the cutting board to rest. For Little Man I diced a chicken breast and mixed it with a little bit of mayo to make him a chicken salad sandwich. For me, I topped a salad I made on Sunday from the Whole Foods salad bar with a diced chicken breast. While I was making it I kept in mind the Italian flavors of the chicken. The salad consisted of: spring mix, shredded Parmesan cheese, red onion, yellow bell pepper strips, cucumbers, cherry tomatoes, kalamata olives, capers, and a side of balsamic vinaigrette. 

Little Man gobbled this up. It was that good, you won't regret giving this one a try.

Italian Sautéed Rosemary Basil Chicken

Adapted From: What's Cookin' Italian Style Cuisine

Makes 3 Servings

Stars of the Show:

• 3 chicken breasts
• dried rosemary, to taste
• garlic granules, to taste
• dried basil, to taste
• 6 tbsp olive oil, divided
• sea salt and black pepper, to taste
• cayenne pepper, to taste
• 1/4 cup lemon juice
• dried oregano, to taste
• dried parsley, to taste

And Action:

Place chicken in a zip lock bag and add the lemon juice, 3 tbsp olive oil, and all of the seasonings. Seal the bag tightly and toss around to coat the chicken well. Marinate overnight or at least 3 hours. Pour out the lemon juice before adding to the pan.

In a large skillet, add 3 tbsp olive oil over medium high heat. Add the chicken and saute, 5 minutes on each side or until the juices run clear. Enjoy!