Chicken breasts are cooked in a creamy basil sauce with garlic and both dried and fresh basil. Seared then braised stove-top renders a juicy, succulent and fork-tender chicken that melts in your mouth. This is a fast, easy dish with dependable results that are impressive and delicious.
The sauce is made of chicken broth, half & half and an optional splash of white wine for heightened flavor. While it sounds like it might be on the heavy side, it’s not, thanks to the chicken broth. Light, rich and herby, there’s plenty of sauce to serve over couscous, rice or vegetables.
I was inspired to use this in a second dish that I will share later on in the week!
1. Use a meat mallet to pound out chicken breasts to an even thickness, salt and pepper well on each side.
2. In a large deep-sided skillet heat olive oil over low heat, add garlic and saute until fragrant, remove with a slotted spoon and set aside. Turn heat up to medium, add dried basil and chicken breasts, cook for five minutes without moving them. Turn chicken breasts over, add chicken broth and wine if using, bring to a simmer, cover pan and allow to cook for ten minutes.
3. Taste broth and season with salt and pepper as needed, add half and half and fresh basil, simmer for five minutes with lid off until sauce begins to thicken. Remove from heat, allow to sit for five minutes before serving.