Chicken in Basil and Tomato Sauce Recipe
Poultry Recipes

Ingredients

100 g/33/4 oz
500 g /1 lb
750 g/13/4 lbs
1
2 tbsp
200 g/7 oz

shallots
chicken breast fillet
tomatoes
bunch basil
oil
crème fraiche
salt
freshly ground black pepper

Method:

1. Peel the shallots and chop finely. Rinse the chicken breast fillets under the cold tap, dry and cut into small cubes.

2. Make incisions in the tomatoes and place briefly in boiling water. Remove and skin, then chop coarsely.

3. Wash the basil if necessary and dry thoroughly; set aside a few leaves for decoration. Cut the rest into thin strips.

4. Heat the oil, pour in the oil and heat. Stir-fry the shallots until transparent. add the chicken meat piece by piece and stir-fry over a high heat for 1 minutes. Push the meat to the edge of the wok as it browns.

5. When all the meat is browned, add the chopped tomatoes to the wok and pour in the crème fraiche. Mix all the ingredients together and season with the finely chopped basil, salt and pepper. Simmer for a further 4 minutes over a high heat, stirring constantly.

6. Season the sauce to taste with salt and pepper, and serve garnished with whole basil leaves.

7. Serve with green ribbon noodles cooked al dente in plenty of salted water.

Serves 4

Tip : Flavor the sauce with a little wine.