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April 10, 2019
catebogue

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Chicken with basil, sun-dried tomatoes and asiago sauce

I was craving sun-dried tomatoes, and this dish sounded like heaven to me: the combination of basil, tangy tomatoes and salty prosciutto over chicken! YUM!  Add some simple steamed broccoli or asparagus and fruit and you’ve got a delicious healthy meal! ENJOY!

MENU:

CHICKEN WITH BASIL, SUN-DRIED TOMATOES AND ASIAGO SAUCE

STEAMED BROCCOLI

FRUIT SALAD

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CHICKEN WITH BASIL, SUN-DRIED TOMATOES AND ASIAGO SAUCE

(Adapted from cutthewheat.com)

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1 lb thin-cut boneless chicken breasts, hand trimmed (~ 4 breasts)

1/3 cup heavy cream

1 1/4 cup chicken stock or broth

4 oz prosciutto, sliced julienne

1/4 cup sun dried tomatoes, finely chopped

2 cloves garlic, minced

1/4 cup chopped shallot

1/4 C finely chopped fresh basil OR 2 T dried basil

2 TBSP butter

1/4 cup shredded or grated fresh asiago cheese

1 TBSP freshly chopped parsley

Salt and pepper, to taste

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Melt butter in a large skillet and add shallot and minced garlic. Saute over medium heat for about five minutes or until shallots are translucent.

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Sprinkle chicken with salt and pepper to lightly season. Add chicken to the shallot and butter mixture.

Brown chicken, stirring frequently, over medium heat with the shallot and butter. Cook thoroughly and allow the chicken to turn a nice, golden brown (about 5 minutes or so for each side).

Remove chicken once it is thoroughly cooked and set aside.

To the shallot and butter mixture left in the pan, add stock and cream and stir well. Reduce heat to low and let simmer about 3 minutes (until it thickens a tad), stirring occasionally.

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In a separate, smaller skillet, heat prosciutto over medium-high heat, stirring constantly. It will begin to sizzle and release some of its fat. Cook well, stirring constantly, until the meat becomes crisp but not burned.

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Set aside.

Add basil, half of the sun dried tomatoes, and 2 TBSP of the asiago cheese into the sauce mixture. Stir well. Then stir in half the prosciutto into the sauce mixture and stir well.

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Add back in the chicken (and any juices the chicken may have let out) and allow the mixture to simmer and thicken for about 5 more minutes or until a bit thickened.

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Remove the chicken breasts and place onto a serving dish. Pour the sauce and all bits and pieces suspended in it into a food processor and blend together.

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Pour blended sauce over chicken, then top with remaining prosciutto, asiago cheese, sun dried tomatoes and parsley. Serve immediately. Serves 4.

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