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Receta Chicken Basilica
by Global Cookbook

Chicken Basilica
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Ingredientes

  • 1 lb fresh chicken tenders
  • 1/4 c. extra virgin olive oil
  • 1/2 lb bay shrimp
  • 1/2 c. diced shallots
  • 1/2 c. Marsala wine Salt to taste Freshly-grnd black pepper to taste
  • 2 c. chicken stock
  • 1 quart light cream
  • 10 x basil leaves julienned
  • 1 lb linguini pasta
  • 4 whl basil leaves

Direcciones

  1. Saute/fry chicken tenders in 2 Tbsp. of the extra virgin olive oil, salt and pepper lightly. When done, they turn a light brown color. Set aside.
  2. Flash cook bay shrimp in boiling water for 2 min. Drain and set aside.
  3. Sauce: Saute/fry shallots in 1 Tbsp. of the remaining extra virgin olive oil till translucent/soft. Use 8- to 10-inch saute/fry pan. Deglaze pan with Marsala wine. Add in one healthy pinch of salt and pepper, add in chicken stock. Mix well. Add in cream and reduce liquid to 1/2 the amount. Add in julienned basil.
  4. Prepare pasta: in small stock pot, put 3 qts of water with the remaining extra virgin olive oil. Bring to boil, add in linguini pasta, stir, cook, preferably al dente.
  5. Place linguini pasta, approximately 4 ounces on plate. Arrange prepared chicken tenders around and on top of pasta, 4 to 5 per serving. Ladle sauce over top of the chicken tenders and pasta. Crown with 1/4 of the prepared bay shrimp. Garnish with 1 whole basil leaf, placed on top of bay shrimp.
  6. This recipe yields 4 servings.