Basil Chicken with Parmesan Cream Sauce
- 720 g (25.5 oz) boneless, skinless chicken breasts
- 720 ml (3 cups) heavy cream
- 90 g (3 cups) grated Parmesan cheese
- 480 ml (2 cups) white wine, warmed to 38°C to 40°C (100°F to 104°F)
- 2 red bell peppers, sliced
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 120 g (4 cups) fresh basil leaves, loosely packed
- 30 g (2 tbsp) butter
- 30 ml (2 tbsp) chicken broth concentrate
- 2 g (1 tsp) smoked paprika powder
- 6 g (1 tbsp) pink peppercorns, crushed
- Salt and pepper, to taste
1. Preheat the oven to 175°C (350°F)
2. Roast bell peppers until skins are charred, then let cool, peel, deseed, and slice into strips
3. Flatten chicken breasts gently with your hands and season both sides with salt and pepper
4. In a skillet, melt butter and pan-fry chicken until golden brown, about 4 minutes per side; set aside
5. In the same skillet, sauté onion, garlic, bell pepper strips, smoked paprika, and pink peppercorns until onion is translucent
6. Stir in chicken broth concentrate, heavy cream, and half the basil; simmer until sauce thickens
7. Return chicken to skillet and cook for 10 minutes to blend flavors
8. Stir in Parmesan cheese until melted and incorporated; adjust seasoning if needed
9. Garnish with remaining basil leaves
10. Serve chicken with steamed rice
- oven
- skillet
- cutting board
- knife
- wooden spoon
- cheese grater
- whisk
- measuring cups
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