Nada to Gourmet Basil-Lemon Butter Chicken

Okay, so it wasn't actually gourmet, but it was pretty impressive given that I wanted to cook something tasty and flavorful but had neglected to grab anything. This happens a lot, I would imagine and what I can advise is to scrounge around in your cabinets and garden, maybe even your freezer, for easily paired components for your plate. In this case, I had hastily taken the chicken breasts out to thaw before leaving for work and confronted the question mark when I got home. I attacked our wilting basil plant and finely chopped what was left. We had two lemons sitting in the basket with a few potatoes. I squeezed the juice of both, added some zest to the basil, and two tablespoons of butter to a saute pan. Once the 'sauce' was viscous, I tossed in a handful of the end of some Parmesan cheese and a pinch of salt and pepper. A few leftover baby red potatoes diced also went into the pan.

While the main course was simmering under a lid, I pulled the rest of a bag of frozen green beans and cooked, drained, and tossed with a bit of butter, salt and pepper, serving alongside some leftover bread I warmed in the oven to soften, and Voila! The sauce was absolutely divine, just the perfect amount of tangy which was great on the potatoes and chicken as well as a dipping sauce for our bread.