Lemon Chicken With Basil (Greece) - cooking recipe

Ingredients

6 boneless skinless chicken breast halves
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, small, cut in thin strips
2 celery ribs, shredded
2 carrots, cut in julienne strips
1 tablespoon fresh basil, chopped
1 bay leaf
2 lemons, juice and zest of
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
1 pinch sugar

Preparation

Heat oil in large saute pan, then add butter.
When shortening begins to foam, add chicken in one layer.
Brown, then turn over to brown on other side, cooking chicken in 2 batches, if necessary.
Remove chicken to a plate & set aside.
Add vegetables to saute pan & cook 2-3 minutes over moderate heat.
Add basil, bay leaf, lemon juice & zest, water, salt & pepper, then put chicken back into saute pan, bringing mixture to a boil.
Cover pan, reduce heat, & allow to simmer about 35-40 minutes, or until chicken is tender & juices run clear when pierced with a fork.
Remove chicken & vegetables to serving dish & discard bay leaf.
Since the sauce should be thick when serving, boil to reduce, if necessary ~ If sauce is too tart, add a pinch of sugar.
Spoon sauce over chicken to serve & garnish with lemon slices.