• Katherine Arthurs

Lemon Pepper Basil Chicken with Cherry Tomatoes + Burrata

We ALL need a fresh tasting chicken dish in our back pocket for quick dinners. PLUS one that is on the healthier + lighter side.

Fresh basil + parsley with slices of lemon + cherry tomatoes - all the fresh flavors with simply seared chicken breast.

Serving this all on top of buttery egg noodles + creamy burrata dreamy cheese. Well, it's light but heavy in flavors. Love fresh herbs like basil + parsley sprinkled on top. It freshens every meal.

OH, don't forget the white wine. All the alcohol burns off - so don't worry, my kids ate it and loved it. It adds tons of flavor + is a great base for the sauce. Butter, olive oil + wine always makes a great pan sauce.

I can't decide what my favorite part of this dish is. The lemon pepper chicken? Creamy burrata melting into the noodles? Garlic, butter + wine sauce? Hard to decide. SO good! You will have seconds!

Lemon Pepper Basil Chicken with Cherry Tomatoes + Burrata

2 tablespoons olive oil

2-3 skinless boneless chicken breasts, cut in half to form thin cutlets

1 teaspoon salt

1 teaspoon pepper

1 heaping tablespoon tapioca flour

2 tablespoons butter

1-2 cups fresh cherry tomatoes

1 lemon, sliced into 3-4 pieces

5 garlic cloves, sliced thinly

1 1/2 cups white wine

1 small bunch fresh parsley, chopped

1 small bunch basil, chopped

1 piece of burrata cheese

Egg noodles (or other noodle of your choice), cook according to the package

In a heavy duty sauce pan, heat the olive oil on high heat.

Arrange the chicken on a cutting board or plate + pat them dry with a paper towel. Sprinkle with 1/2 teaspoon each salt + pepper on both sides of each chicken breast. Then sprinkle with tapioca flour, again on both sides.

When the pan is hot, add the chicken + cook for 5-6 minutes or until that side is brown. Flip over + turn the heat down to medium. Cook for 1 minute. Remove the chicken to a plate.

Turn the heat to low. Add the butter, cherry tomatoes, lemon slices, garlic + remaining 1/2 teaspoons of salt + pepper. Stir so that the garlic doesn't burn for about 2 minutes. Add the wine + stir to combine everything. Cook it for 3 minutes.

Add the chicken back into the pan. Cook for 3-4 minutes or until the chicken is cooked through. Turn the heat off. Sprinkle with the parsley + basil.

Serve with egg noodles + burrata cheese . Make sure to serve with all the pan sauce.

**Note: If the sauce isn't as thick as you would like, add 1/2 teaspoon more of tapioca flour to the pan sauce. Make sure to whisk or use a fork + stir a lot so that lumps don't form.