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This was the first recipe I made and reviewed for this months recipe swap on Zaar, it was very good, the sauce is excellent. It is easy to make, not at all time consuming with wonderful end results. I did serve mine over garlic and spinach tagliatelle which paired really well. If you want to see the original recipe or other recipes by this chef please click here.
6 Boneless skinless chicken breast half
1 Tablespoon butter
1 Tablespoon vegetable oil
1 Medium onion, coarsely chopped
1/2 Cup minced fresh basil or 1 tablespoon dried basil
4 Garlic clove, minced
1/2 Teaspoon salt
1/4 Teaspoon pepper
3/4 Cup chicken broth
1/2 Cup whipping cream
2 Tablespoons dried parsley flakes
2 Large tomato, diced
1lb Fettuccine
Method
1. Flatten chicken to 1/2-in. thickness.
2. In a skillet, brown chicken on both sides in butter and oil; remove and set aside.
3. In the same skillet, saute onion until tender.
4. Add basil, garlic, salt and pepper; cook and stir for 2-3 minutes.
5. Stir in broth, cream, parsley and tomatoes. Return chicken to pan.
6. Cover and simmer for 15 minutes or until chicken juices run clear.
7. Meanwhile, cook fettuccine according to package directions; drain.
8. Arrange chicken over fettuccine; top with sauce.
Serves 6
All photos taken by me unless otherwise stated.
This is recipezaar members recipe and it was so good, you will see a few posts for zaar member recipes this month as I am in another recipe swap. They are good fun and gives me the chance to try other peoples recipes as well as them try mine. I served mine over wild rice but this would also be great over pasta. If you would like to read all the reviews or see more photos of this one please click here
Ingredients
2 Tablespoons unsalted butter
4 Boneless skinless chicken breast half
1 Tablespoon fresh oregano, minced or 1teaspoon dried oregano
3/4 Cup dry vermouth
2 Garlic clove, minced
1 Cup heavy cream
1 Teaspoon nutmeg, freshly grated
4 1/2 Ounces freshly grated Parmesan cheese
2 Tablespoons fresh parsley, chopped
1 Tablespoon fresh lemon juice
Salt and pepper
Method
1. In skillet, heat butter over medium heat.
2. When butter foams, add chicken and oregano.(Do not overcrowd).
3. Sauté in batches for 3-5 minutes until chicken is lightly browned but not cooked all the way through.
4. Remove chicken to a warm platter and tent with foil to keep warm.
5. Add the vermouth to the skillet. Over high heat, deglaze the pan, stirring well, scraping up the drippings.
6. Add the garlic and boil over moderately high heat until the liquid is reduced by half.
7. Add the cream, reduce the heat and simmer until cream has thickened slightly to a sauce-like consistency.
8. Add the nutmeg, cheese, parsley and lemon juice. Stir until the cheese is melted.
9.Return chicken to sauce to finish cooking and heat through. Season with salt and pepper.
10. Sprinkle with parsley.
All photos taken by me unless otherwise stated.
