Lemon-Garlic-Basil Chicken/Turkey

Submitted by

Asya Pereltsvaig

Story behind this recipe

Here is one of my favorite recipes. Since I obey Jewish religious laws for food (Kashrut), there is plenty of "cultural elements", too.
Bon Appetit.


400 g/3/4 lb chicken breasts or turkey cutlets
2 tbsp flour
1/4 tsp salt
1/4 tsp pepper

Serving size


Measuring units


Cooking Instructions

Combine flour, salt & pepper. Dredge meat pieces in flour mixture, shaking off excess. Pour 2 tbsp olive oil into a large frying pan, place over medium heat until hot. Add cutlets and cook for 3-5 min, or until done, turning once. Chicken breasts take more time to cook than turkey. Remove from the frying pan. Add 4 cloves garlic, finely chopped 1 1/2 tsp dry or 1 1/2 tbsp chopped fresh basil. Cook for a minute, stirring to loosen particles from the bottom. Add 1/2 cup dry white wine (cheap cooking wine can be used), 1 1/2 tbsp lemon juice, 1 lemon, sliced. Cook for another minute. Return meat to the frying pan and cook until thoroughly heated. Serve immediately.