Hi there! I hope you're all having a great week! We woke up yesterday to the surprise of snow and not being a native Texan it cracks me up how everything just shuts down here with the littlest bit of snow! It's always a pleasant surprise when I get to see snow here after growing up with it for most of my life :) I was trying to think of something yummy and different for dinner last night and thought of this dish. I've been wanting to make my own version for awhile and I'm so glad I finally did. It completely fit the bill for what I wanted and I will be making it again soon!
3 Boneless Skinless Chicken Breasts, rinsed and trimmed of excess fat
2 Roma Tomatoes, seeds removed & diced
4 Garlic Cloves, minced (I used a garlic press for mine)
3 Tablespoons Lemon Juice (1 medium-large lemon yielded plenty for this)
5 Basil Leafs, chiffonaded
3 Tablespoons Olive Oil
1 1/2 Cups All-Purpose Flour
3 Tablespoons Butter
1/2 Cup Dry White Wine
3/4 Cup Heavy Cream
1/2 Cup Parmesan Cheese, shredded
8 oz. Angel Hair Pasta, uncooked
On your cutting board, lay your chicken out flat and with a sharp knife cut directly through the middle of the chicken lengthwise, pretty much just like butterflying but completely cut it in half to make 2 thinner pieces of chicken. Do this with all 3 of your pieces, you will end up with 6 pieces. Place your flour into a large shallow bowl and lightly coat each piece of chicken. In a large skillet add your olive oil and turn it onto medium heat, add your chicken and season with salt & pepper and cook 3-5 minutes on each side, making sure the juices run clear when done or the middle has reached a temperature of 160 degrees.
Boil your pasta according to package directions. I would drop it when your chicken is about done and it will most likely be done cooking by the time you're finished making the sauce. When the chicken is cooked through, remove it to a plate and cover with foil or set your oven on warm and set your chicken on a cookie sheet and put it in there until your sauce and pasta are done.
In the same pan that you cooked your chicken (there's no need to clean it out), add your butter, wine and garlic. Bring to a boil and cook until the wine has reduced by about half. Turn the heat down and add your heavy cream, tomatoes, basil, lemon juice and parmesan. Add some salt & pepper to taste. Bring to a slight simmer and then turn the heat off. Spoon some of the sauce onto a dinner plate and then place your paste and chicken on top of the sauce. Sprinkle with additional basil or parmesan cheese for garnish, if desired.