Chicken with Italian Herbs and Cream Sauce

Yield: 2 Servings

Scott Nowell

This is a quick, simple and flavorful Italian inspired chicken dish, perfect for a weeknight. Serve with rice and a complementary vegetable.

• 2boneless, skinless chicken breasts
• 1shallot, minced
• 2cloves garlic, minced
• 1tsp each, dried oregano and dried basil or 2 tsp Italian Seasoning
• 6 – 8oz heavy cream
• vegetable oil

Heat skillet of sauté pan over medium high until hot, add oil and heat until almost smoking.

Brown chicken breasts, cook for 2 to 3 minutes per side. Remove to hot plate in oven. Wipe pan clean and reheat over medium heat. Add a small amount of oil.

When hot add shallot and cook for 30 seconds to a minute, until just translucent. Add garlic and cook for 10 to 15 seconds.

Add basil and oregano (or Italian Seasoning) and cream and bring to boil. Cook for 1 to 2 minutes.

Return chicken to sauce. Cover and simmer slowly until cooked through (3 to 6 minutes).

The Rice Pilaf with Peas goes great with this sauce.