Chicken:
4 chicken breast, or 10 - 12 chicken tenders
3 tbls flour
salt, to taste
fresh ground black pepper, to taste
1 tbls olive oil
1 tbls butter
1 tbls paprika |
Basil Cream Sauce:
1 tbls butter
3 cloves garlic, minced
3 tbls onion, minced
1/2 cup chicken stock
1/2 cup heavy cream
4 tbls fresh lemon juice
2 tbls fresh basil, finely chopped
fresh ground black pepper, to taste
sea salt, to taste |
Combine the flour, paprika, black pepper, and salt
in a bowl. Coat the chicken evenly in this flour mixture,
shaking off the excess.
Heat the butter and oil in a skillet, add the chicken
and cook over medium heat for 5 to 6 minutes on
each side. Remove the chicken from the pan, and
keep warm.
To make the cream sauce, wipe out any excess grease
out of the skillet. Add the fresh butter, garlic,
and onions. Cook for 2 minutes. Add the chicken
stock and contiue cooking for 2 more minutes, scraping
the bottom of the pan. Add the cream and lemon juice.
Bring to a boil, and cook until the sauce reduces
and thickens a little.
Just before serving, add the fresh basil to the
sauce, taste and add salt and black pepper if needed.
Serve the chicken and top with the basil cream sauce.
Source: Chicken for all Seasons.. |
