Chicken Basil Saute

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Laura Violet 1

"A complete, satisfying meal, enjoy this anytime you are looking for a healthy meal that still has robust enjoyable flavor! It is truly one of my favorite chicken dishes, this coming from a woman who hasn't eaten chicken for 13 years and has only recently started liking this meat again. This is also a gluten and dairy free dish if you are concerned with any food allergies and you are having guests over. It is a true crowd pleaser and kid friendly too."
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45 m servings
Serving size has been adjusted!

Original recipe yields 4 servings



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  1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with sea salt and ground pepper.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Cook half of the chicken 3-4 minutes, turning to cook both sides half way through, do not cook chicken all the way through. Add another tablespoon of olive oil and cook the other half of the chicken portions. Transfer all of the chicken to a plate and set aside. Wipe out skillet.
  3. Add remaining olive oil, onion and peppers to the skillet. Cook over medium to high heat until just beginning to brown. Then add garlic and cook an additional minute.
  4. Add 1/4 cup water, 2 tablespoons of rice vinegar, 1/4 cup of red wine and chicken to the pan. Toss and cook all ingredients together until the chicken is cooked thoroughly. Time will vary, but approximately 2-5 minutes depending on chicken thickness.
  5. Remove skillet from heat and stir in the basil leaves.
  6. Serve over rice of choice.



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