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Chicken Breasts in Basil Cream Sauce Served on Cauliflower Risotto

by in Recipe Corner June 15, 2021

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Author: Sheridan Nice, Professional Chef

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This weeks’ post is perfect for low-carb dieters. I added a handful of sugar snap peas simply because I had them on hand; spinach would make a great addition if you do not have peas. The following recipe makes getting more vegetables into your diet easy, healthy, and delicious!

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Chicken Breasts in Basil Cream Sauce Served on Cauliflower Risotto

  • 4 small skinless, boneless chicken breasts
  • 2 smashed garlic cloves
  • 3 Tablespoon Olive oil
  • Salt & Pepper to taste

Pound the chicken breasts to an even thickness while heating the olive oil on medium heat. Salt and Pepper both sides of the chicken, and add to the hot pan. Cook for three minutes on each side, then remove chicken and garlic to a plate.

Riced Cauliflower

Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.

  • Use 24 ounces frozen, or ½ one large head of fresh cauliflower
  • ½ sweet onion, finely diced
  • ½ cup white wine
  • 1 cup chicken stock
  • 1 cup freshly grated Parmesan cheese
  • Salt & Pepper to taste
  • 2 Tablespoon unsalted butter
  • 1 cup peas or shredded spinach

Sauté the onions in the pan in which you cooked the chicken until soft, deglaze with the white wine, then add the cauliflower and the chicken stock. Cook on medium-high heat, stirring frequently. Cook for about 5 minutes or to your desired doneness. There should be about 2 Tablespoons of liquid remaining in the pan; throw in the butter and the peas or greens and stir until glossy and the greens are warmed through. Remove from heat and stir in the cheese.

While the risotto is cooking, prepare the cream sauce.

Basil Cream Sauce

  • 1 Tablespoon Butter
  • ½ sweet onion, chopped finely
  • 1/3 cup white wine
  • 1/2 cup heavy cream
  • ½ cup chicken stock
  • Salt and Pepper
  • Basil sliced into Chiffonade to taste

Melt butter and saute the onion until soft; deglaze with white wine. After the wine has evaporated, add the cream and chicken stock, allow the mixture to reduce while finishing the risotto—season to taste.

Cut the chicken into bite-sized pieces and add to the cream sauce, finish with the basil.

Plate the risotto with a serving of chicken breasts.

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