This recipe is from my friend Laurie Jones. It is my daughter Elanore's request for her birthday dinner. "She made this one time when I was over there and it was SOOOO good!" she told me.
4 chicken breasts, cut in strips
2 C heavy whipping cream
2 C half and half
1 C Chardonnay
1/2 jar julienne-cut sun-dried toms, drained (8.5-oz Bella Sun Luci SDT w/Ital. Herbs - Julienne Cut)
2 shallots, minced
3 garlic cloves, minced
fresh basil to taste
salt and pepper to taste
In a dish, combine flour, salt, pepper, and any seasoning you like on the chicken to coat the chicken. Sometimes I just mix the flour with salt, pepper and garlic powder. I almost always only use seasoned pepper around here if that makes any difference. Fry the chix in olive oil and butter. Remove and keep warm. Place shallots and garlic in pan to brown scraping up bits of chix. Stir in creams and wine and bring to a low boil and let simmer for a few minutes so it will thicken. Reduce heat and stir in toms and basil. When it thickens to your preference, add back the chix and warm for a bit. Taste test it around this point as it generally needs more salt than one would think. Serve over Cappellini noodles with freshly grated parmesan cheese.
*If your boil is not very low, the wine and cream will separate and curdle, making a big mess!
*Adjust everything to your family’s preference. It tastes a little different every time I make it!
*I use one of those counter skillets so there will be enough room for everything.
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