Tuesday, 7 February 2017


1 1/2 kilo chicken tenders,
2 tablespoons olive oil
2 onions, diced
4 teaspooons garlic, minced
1 cup sun dried tomatoes, chopped
4 tablespoons cornflour
3 cups chicken stock
1 cup white wine
2 tablespoons cold butter
1 cup thickened cream
salt and pepper to taste
15 grams fresh basil, chopped

1/2 - 1 cup extra sharp parmesan cheese, or to taste, (optional)

trim chicken and season with salt and pepper.

in a large frypan, add oil and saute chicken until  cooked through.
remove from pan and cover to keep warm.

using the same pan, add garlic and onion, saute on low heat until onion is translucent.

add in the chopped sun dried tomatoes.

add flour.  stir until smooth.

stir in the stock and white wine.   allow to reduce slightly.

stir in the cold butter then the cream.

add salt and pepper to taste.

add back the chicken. add parmesan if desired

stir in the chopped basil then turn off the heat.


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