Chicken Cutlets with Basil and Garlic

Cut the chicken breasts in half or thirds lengthwise according to size, then dice. Remove the skin from the garlic and shallots and chop finely. Chop the basil as well.

Season the chicken cubes with salt and pepper.

Heat the pan empty and roast the pine nuts in it without adding any fat until golden brown. Take them out. Pour in the olive oil and heat until hot. Roast the chicken cubes in portions over medium heat for three to four minutes, depending on size. Cover and keep warm next to the stove.

In the drippings, sauté garlic and shallots until translucent. Extinguish with Noilly Prat and make it almost whole. Then add cream and basil and make the sauce on high fire for another 1 minute. Lastly, stir in the chicken cubes and just heat well. Pour into a warmed bowl and sprinkle with pine nuts.

Serve with long-grain rice and/or carrot vegetables.

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