Panfried Chicken Breast with Basil Cream
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Panfried Chicken Breast with Basil Cream
Recipe by Brent Draper
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
4 Coles chicken breasts
Coles sea salt, to taste
Coles black pepper, to taste
2 tbs extra virgin olive oil
1 cup fresh basil leaves
2 tbs pine nuts
1/2 cup Parmigiano Reggiano, grated
2 cloves garlic
Juice of 1 lemon
1 cup Norco Full Cream Milk
Method
Butterfly the chicken breasts by cutting them open horizontally, then season with sea salt and black pepper. Heat a large skillet over medium-high heat, add 1 tbs of extra virgin olive oil, and cook the chicken for 4–5 minutes per side until golden brown and cooked through. Remove from the pan and let rest.
Meanwhile, place the basil leaves, pine nuts, Parmigiano Reggiano, garlic, and half the lemon juice into a jug. Add a pinch of sea salt and black pepper, along with 1 tbs of extra virgin olive oil. Blitz until a smooth sauce forms.
In a small pot, warm the milk over low heat. Gradually stir the milk into the basil mixture and blitz again until combined. Return the creamy basil sauce to the pot and gently warm over low heat. Adjust seasoning with more sea salt, black pepper, and a squeeze of lemon juice if desired.
To serve, slice the rested chicken and place a generous spoonful of the basil cream sauce on the bottom of each plate. Lay the chicken slices over the sauce, drizzle with extra virgin olive oil, and finish with a crack of black pepper and a sprinkle of sea salt.
