Chicken Fresco

Delicious! My sauce wouldn't thicken up, so I took some out and added a little cornstarch to thicken. (I did have 8 ounces of Wedding White wine it though. Maybe cut it back to 6 next time.) I paired it with asparagus sautéed in olive oil, garlic and some fresh lemon juice.

Photo by Sheryl M.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Chicken Breast (I cooked four. Plenty of sauce for all plus more.)

  • 1/2

    ounce of balsamic vinegar

  • Salt and pepper to taste

  • Olive oil

  • 3

    slices of roma or vine ripened tomatoes

  • 6-8

    ounces of white wine

  • 1 1/2

    ounces of fresh lemon juice

  • 5

    ounces of heavy cream

  • 1

    stick of butter, cubed (I used unsalted)

  • fresh basil (not dry)

Directions

Marinate the chicken in balsamic vinegar for about 30 minutes. (I used more than 1/2 ounce because I had more to marinate. Next time I will marinate a little longer. I also pounded my chicken breast.) Sauté chicken in enough olive oil to just keep the pan and chicken coated. Sauté chicken until cooked and plate. (I kept it covered in the pan on very low heat to keep it hot.) Place slices of tomato on top of the chicken breast. Combine white wine and lemon juice in a saucepan over low-medium heat until warm and almost a boil. Lower heat to low. Add heavy whipping cream and simmer for about 3 minutes to thicken sauce. Now add your cubed butter and whisk all together constantly. Once sauce is hot and a thicker consistency, pull from the stove and top over the plated chicken. Sprinkle fresh basil on top and serve.

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