A delightful twist on a classic Greek-inspired chicken dish, combining the tangy flavor of lemon with the aromatic touch of fresh basil.
Heat the olive oil in a large sauté pan over medium heat, then add the butter.
Ensure the butter melts completely before proceeding to avoid uneven cooking.
Place the chicken breasts in the pan in a single layer and cook until golden brown on one side, then flip and brown the other side. Remove and set aside.
Avoid overcrowding the pan to ensure even browning; cook in batches if necessary.
Add the chopped onion, celery, and carrots to the pan and sauté until slightly softened.
Stir frequently to prevent the vegetables from sticking to the pan.
Add the basil, bay leaf, lemon juice, lemon zest, water, salt, and pepper to the pan. Stir to combine.
Taste the sauce and adjust the seasoning as needed before adding the chicken.
Return the chicken to the pan, cover, and simmer over low heat until the chicken is cooked through, about 35 minutes.
Check the chicken occasionally to ensure it doesn't overcook and remains tender.
Remove the chicken and vegetables from the pan and place them on a serving dish. Discard the bay leaf.
Keep the serving dish warm to maintain the temperature of the chicken.
If the sauce is too thin, boil it for a few minutes to reduce. Add a pinch of sugar if the sauce is too tart.
Stir the sauce constantly while reducing to prevent burning.
Pour the sauce over the chicken and vegetables, garnish with lemon slices, and serve.
Serve immediately for the best flavor and presentation.
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