CREAMY BASIL CHICKEN
Chicken with Basil Cream Sauce—juicy chicken in a garlic cream sauce with white wine & basil. Elegant enough for date night, quick enough for weeknights.
Servings: 2 -3 servings
Calories: 549kcal
Ingredients
- 4 Tablespoons butter
- 2-3 chicken breasts, boneless, skinless
- 2 green onions sliced thinly
- 4 cloves garlic minced
- 2 Tablespoons flour
- ½ cup half and half
- 1 cup Chardonnay or other dry white wine
- ¼ cup fresh basil finely chopped and packed firmly
- ½ teaspoon salt
- ¼ teaspoon fresh cracked pepper
- ¼-1/2 teaspoon crushed red pepper flakes (optional)
- Garnish: grated Parmesan cheese
Instructions
- Heat butter in a skillet over medium heat. Brown the chicken, cooking 3-4 minutes per side. Remove from the pan. Season with salt and pepper.
- Add onion to skillet and sauté 2-3 minutes. Add garlic and continue sautéing until mixture begins to caramelize, about 3-4 more minutes.
- Whisk in flour slowly, stirring constantly, until well mixed. Slowly add half and half and wine, whisking constantly until it forms a creamy sauce, about 3 minutes.
- Add chopped basil, salt, pepper and a sprinkle of crushed red pepper.
- Place the chicken back into the skillet and simmer until the chicken has warmed. Serve over pasta or rice and top with grated Parmesan cheese. Remaining sauce can be served on the side.
Notes
STORE/FREEZE
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or half and half to loosen the sauce if needed.
Freeze cooled chicken and sauce in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Nutrition
Calories: 549kcal | Carbohydrates: 14g | Protein: 28g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 943mg | Potassium: 668mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1300IU | Vitamin C: 7mg | Calcium: 115mg | Iron: 2mg
