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  • 4 large boneless chicken breasts, halved 1 cup pine nuts
  • 1 ½ cup basil leaves
  • 2 tabl. all purpose flour
  • 2 shallots minced
  • 1 ½ cups Chardonnay
  • ¼ cup heavy cream
  • 6 tabl. unsalted butter
  • 1 tabl. lemon juice salt & pepper
  • 1/3 cup olive oil

    Carefully chop pine nuts very fine. Mince 1 cup basil and mix with pine nuts & flour in wide bowl. Pat dry the chicken and lightly season with salt & pepper; brush each half chicken breast with olive oil and coat with pine nut basil mixture. Cover loosely with plastic wrap while you make the sauce.

    Combine shallots, Chardonnay & cream in non reactive saucepan. Reduce over high heat to about ¼ cup liquid. Reduce heat to medium low and whisk in butter a few bits at a time, until butter is used up and sauce is emulsified. Season with salt & pepper and lemon juice. Remove from heat and keep warm until ready to serve.

    Preheat oven to 400. Line a baking sheet with parchment paper, & bake chicken for 25-30 minutes. Serve on a bed of mashed potatoes with sauce draped to one side. Garnish with remaining basil leaves.

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