Follow these steps for perfect results
extra virgin olive oil
chicken breast halves
cut into strips
garlic
sliced
sherry
pine nuts
fresh basil
chopped
reduced fat sour cream
Parmesan cheese
grated
ground black pepper
to taste
Heat olive oil in a skillet over medium heat.
Cook chicken strips for about 5 minutes, until lightly browned.
Mix garlic and sherry into the skillet.
Cook and stir until the liquid has been reduced and the chicken is no longer pink and juices run clear.
Mix pine nuts into the skillet.
Cook for 2 to 3 minutes over medium heat.
Reduce the heat to low.
Mix in basil, sour cream, Parmesan cheese, and pepper.
Continue cooking until heated through.
Expert advice for the best results
Serve over rice or pasta.
Add a squeeze of lemon juice for extra brightness.
Garnish with extra basil.
Everything you need to know before you start
10 minutes
Can be made ahead and reheated.
Serve in a shallow bowl, garnished with fresh basil and a sprinkle of Parmesan cheese.
Serve with a side of garlic bread
Serve over pasta or rice
Serve with a side salad
Light and crisp
Discover the story behind this recipe
A popular weeknight meal.
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