This is a family favorite passed down from my mother.
Ingredients:
6 boneless skinless chicken breasts, cut into 1" wide strips (or you can use tenderloins)
2 Tbsp Oil
Salt
1/3 - 1/2 cup dry white wine
2 Tbsp butter
4 Tbsp basil
Pepper
1/3 cup chicken broth
Heat butter and oil in skillet over medium heat. Season the chicken with salt and pepper, place in skillet. Sprinkle with basil. Cook until the chicken is golden and turn, sprinkle with basil and continue cooking until done. Remove cooked chicken to covered dish. Repeat until all the chicken is cooked. Add broth to the skillet, with a spatula stir broth and loosen any browned chicken bits from bottom of skillet. When broth comes to a boil, add the wine. Continue cooking until the sauce is reduced by approximately 1/3. Pour over the chicken. Note: Additional wine can be added to the chicken as it cooks, but be sure to let the chicken begin to brown on both sides first.)
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