This was quite nice. A bit summery for a coldish September day, maybe. I served it with sauted cabbage and basmati rice.
- 4 chicken breasts
- 1/4 cup lime juice
- 1/3 cup white wine
- Couple tablespoons chopped fresh basil
- 1/2 pint cream
- 2 tablespoons flour
- butter or oil for cooking the chicken
Brown the chicken breasts in the butter or oil – 3 or 4 minutes a side. Put aside. Add wine and lime juice to the pan, scrapping the bits from the bottom of the pan. Bring to a boil and add the chopped basil. Reduce heat to a simmer and add the chicken breast back to the pan. Cook about 20 minutes. Remove to a plate. Stir the flour into the cream and add to the liquid in the pan. Cook slowly until thickened. Pour over the chicken breasts and garnish with fresh basil.