"Hey Nadeest post a recipe!" Since you asked, Sun. I got this recipe from my first instructor in culinary school, Chef Boland.
6oz Chicken Breast (boneless, skinless) - butterflied.......... you want this to be thin.
Flour, seasoned as needed (normally just with salt and pepper)
Tomatoes [ 1 ] cut into quarters (I normally cut them up smaller then that)
Garlic 2 cloves, minced
White wine , 4 fl oz
Chicken Stock, add as needed
Black olives, 1 oz, sliced
Artichoke hearts
Heavy cream, 4 fl oz
Parmesan cheese, 1 Tablespoon
Pasta, 6 oz, cooked
Salt & Pepper
Basil, chiffonade, 1 teaspoon ( I have used dried basil for this as well, but cut the amount of basil by 2/3 if you do so)
NOTE: Chiffonade = you roll the basil leaf up, then cut it across the roll
Heat a saute pan (I always use a stainless steel saute pan for this recipe), add oil once it is heated
After the oil is heated, add the Chicken
Cook 2-3 minutes
Add Tomatoes
Next add Garlic
Before the garlic browns, add the Wine to deglaze the pan
After the alcohol burns off, add Chicken Stock as needed, just enough to keep things moist.
Add Heavy Cream
Reduce the amount of liquid in the pan
Add Parmesan Cheese to thicken, and then let thicken
Add Olives and Basil
( I normally add the Artichoke Hearts at this point, but everyone has their own preferences, some people omit them entirely)
Remove the chicken
Add Pasta to Saute pan to help absorb the liquid
Serve
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