Chicken fillets in a creamy basil sauce with cherry tomatoes. Delicious chicken in a new version.
Ingredients
- Chicken breast fillets, 650 g
- Salt, pepper, paprika powder, 1/3 tsp
- Flour, 1 tbsp
- Garlic cloves, 2-3
- Basil, 1 pot
- Grated parmesan, 2 tbsp
- Olive oil, 3 tbsp
- Cherry tomatoes, 200 g
- Chicken broth, 80 ml
- Heavy cream (30%), 80 ml
Preparation
Preparation: Wash, dry, and clean the fillets of membranes and bones. Portion the meat into smaller pieces: cut lengthwise into 2 thinner fillets, cut off the tenderloins, then pound with a mallet in the thickest part to make fillets of similar thickness.
Season with salt, pepper, and paprika, then dust with flour.
In a food processor, blend the peeled garlic, basil leaves, parmesan, and 2 tablespoons of olive oil. Season the pesto with salt and pepper.
Heat a large pan, add 1 tablespoon of olive oil, and gradually add the fillets. Fry for about 3 minutes on each side until the chicken is nicely browned. If necessary, fry in batches.
Add the chopped cherry tomatoes and distribute them around the chicken, then fry for a minute.
Pour the broth into the pan with the chicken and bring to a boil. Cook for about 1 minute, then turn the fillets over and repeat the cooking.
Add the cream, stir, and bring to a boil.
Add the blended pesto, mix it with the sauce, bring to a boil, and remove from the heat.
