About this recipe:This chicken dish consists of a creamy sauce, with all the flavours of basil pesto. The dish also works well with thinly sliced pork. To thin out the sauce to the desired consistency, use a little extra milk or cream. Serve over freshly boiled rice or pasta, with extra Parmigiano Reggiano on top.
1 tablespoon extra virgin olive oil
4 skinless, boneless chicken breast fillets, cut into strips
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Method Prep:15min › Cook:15min › Ready in:30min
Heat the olive oil in a frying pan over medium heat; cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the frying pan. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
Mix the pine nuts into the frying pan and cook 2 to 3 minutes over medium heat. Reduce the heat to low and mix in the basil, soured cream, Parmigiano Reggiano and pepper. Continue cooking until heated through.