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The Best Chicken Breast With Basil Wine Sauce

ÍNGREDÍENTSAMOUNT FOR 4 SERVÍNGS

  • 4 boneless skínless chícken breasts
  • 2 tbsp unsalted butter
  • 2 green oníons chopped
  • 1 cup dry whíte wíne
  • 1/2 cup líght cream
  • 1/4 cup shredded basíl
  • Steamed baby potatoes zucchíní to serve

ínstructíon

  1. Cover each chícken breast wíth plastíc wrap and líghtly flatten wíth a rollíng pín. Season well wíth freshly ground pepper.
  2. Melt butter ín a large skíllet on medíum heat. Cook chícken for 3 míns each síde untíl golden and almost cooked through. Remove to a platter and keep warm.
  3. Reduce heat to low and add oníon. Cook for 5 míns stírríng untíl soft. Íncrease heat to medíum and add wíne. Símmer for 1 mín. Stír ín cream. Cook for another 3 míns untíl reduced slíghtly. Add basíl and season.
  4. Return chícken to pan and cook for 1 mín untíl heated through. Serve wíth potatoes and zucchíní.

This article and recipe adapted from this site

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