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Perfect Chicken Breast (adapted by Fábio Nunes)
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
06 servings
Lucas Lima
@lucastrolima- Ingredients
- Recipe
- Chicken Breasts.2 unit(s)
- Basil1 cup
- Orange1 unit(s)
- Lemon1 unit(s)
- Cashew Nuts1/2 cup
- Fresh Rosemary sprigs3 unit(s)
- Onion1 unit(s)
- Garlic Cloves4 unit(s)
- Fresh Paris Mushrooms200 g
- White Wine150 ml
- Vegetable or chicken broth400 ml
- Fresh Sour Cream (optional)500 ml
- Olive oil to taste
- Salt to taste
- Black Pepper to taste
- Butter1 tablespoon
- Green Smell to taste
- Blend the basil leaves, the juice of an orange, half a lemon, a little green smell, cashews and olive oil in a food processor.
- Season the whole chicken breasts with salt and pepper.
- Add the pesto and marinate the chicken for at least 45 minutes.
- Heat a pan with a thicker bottom, add a little oil and place the chicken breasts and rosemary sprigs. Depending on the amount of chicken and the thickness of the pan, fry it twice, because if the temperature of the pan drops too much, it gives water and the chicken cooks instead of sealing.
- Remove the chicken and, in the same pan, without cleaning, fry the onion cut into brunoise and the garlic.
- Reserve the onion and garlic and fry the mushrooms in a little oil and butter. It is essential that the pan is very hot, so that the mushrooms do not become rubbery. Avoid stirring, for the same reason.
- Return the onion and garlic to the pan, mix and then return to the chicken breasts.
- Add the white wine and let it evaporate.
- Add the vegetable broth (or water) and cook for about 10 to 15 minutes on low heat (testing the chicken by pressing it with your fingers).
- Test the salt and finish with parsley, half a lemon and, optionally, fresh cream.
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