All the flavours of Italian pesto (fresh basil, pine nuts, Parmesan and garlic) in a simple creamy sauce. Also works well with thinly sliced pork tenderloin. Add a splash of milk or cream for a slightly thinner sauce. Serve over rice or pasta with extra Parmesan cheese to sprinkle on top.
1 tablespoon extra virgin olive oil
4 skinless, boneless chicken breast halves - cut into strips
4 large cloves garlic, sliced
3 1/2 tablespoons (70ml) sherry
1/4 cup (30g) pine nuts
1/2 cup chopped fresh basil
1 (250g) container light sour cream
3 tablespoons grated Parmesan cheese
1 pinch ground black pepper to taste
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Heat the olive oil in a frypan over medium heat and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the frypan. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
Mix the pine nuts into the frypan and cook 2 to 3 minutes over medium heat. Reduce the heat to low and mix in the basil, sour cream, Parmesan cheese and pepper. Continue cooking until heated through.