Salt Lemon and Basil Chicken

1. 1

   If using chicken breast, pierce with a metal fork and pour on the sake.

2. 2

   Pound to an even thickness.

3. 3

   If using chicken thighs, you can skip Step 1.

4. 4

   Cook the skin side of the chicken in an oiled, heated skillet over high heat until crispy.

5. 5

   As you cook, mix the seasonings.

6. 6

   This time, I used dried chopped basil, but if using fresh herbs, finely chop and mix into the seasonings.

7. 7

   Put the chicken cooked only on the skin side into the seasonings.

8. 8

   Let rest for at least 5 minutes to marinade.

9. 9

   Now, cook the other side of the chicken over low-medium heat.

10. 10

    Flip it over while cooking to cook all the way through.

11. 11

    Once the meat has cooked, remove from the pan.

12. 12

    If it is too oily, pat with a paper towel.

13. 13

    Simmer the seasonings in the frying pan, keeping all the juices from cooking the chicken in the pan.

14. 14

    If the chicken is raw on the inside when you cut it, return to the pan with the sauce and continue to cook or finish cooking in the microwave.

15. 15

    Cut the meat, top with the sauce, and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.