Ingredients
- tablespoon extra virgin olive oil
- skinless boneless chicken breast halves, cut into strips
- large cloves garlic, sliced
- /2 tablespoons dry sherry
- /4 cup pine nuts
- /2 cup chopped fresh basil
- cup full-fat sour cream
- tablespoons grated Parmesan cheese
- ground black pepper to taste
Instructions
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Step 1
I start by heating the olive oil in a large skillet over medium heat. Once it’s shimmering, I add the chicken strips in a single layer and let them cook undisturbed for about 3 minutes until golden on the bottom. Then I stir and continue cooking for another 2 minutes until lightly browned all over. Next, I toss in the sliced garlic and pour in the sherry. I stir occasionally, letting the liquid simmer until it reduces completely — this concentrates the flavor beautifully. With the pan now dry, I scatter in the pine nuts and toast them for 2–3 minutes, stirring often to prevent burning. When they’re fragrant and lightly golden, I turn the heat down to low. Now comes the creamy part: I add the chopped basil, the whole container of sour cream, and the Parmesan. Stir gently until everything is well combined and just heated through — don’t let it boil or the sour cream may curdle. Season generously with black pepper. Serve immediately while the sauce is silky and rich. It’s that simple.