Pan-Seared Chicken with Basil and Pine Nuts

Total Time: 50 minutes

Ingredients

2 tablespoons pine nuts

1.2 pounds boneless skinless chicken breasts

1 teaspoon coarse Kosher salt

¼ teaspoon red pepper flakes

¼ cup all-purpose flour

2 tablespoons extra-virgin olive oil, divided

4 tablespoons extra-virgin olive oil, divided

2 cloves of garlic, minced

2 cups (2 ounces) fresh basil leaves

1 tablespoon balsamic vinegar

1 ounce Parmesan cheese, shaved

For Serving

Pasta with Alfredo Sauce (Heavy cream, more than you think you need because it will be absorbed and dry out,  parmesan cheese, nutmeg)

Directions

1. Preheat to 350°F. Place the nuts in a single layer on a baking sheet, then bake 5 minutes until golden and fragrant. Don’t leave the oven unattended because they can burn easily. 

2. Halve chicken breasts horizontally to form 8 cutlets. Place cutlets between sheets of plastic wrap and gently pound to even ¼-inch thickness. Pat chicken dry with paper towels and arrange in an even layer on a large plate. Sprinkle cutlets on both sides with salt and pepper flakes and refrigerate for 15 to 30 minutes.

3. Spread flour in a shallow dish. Working with 1 cutlet at a time (do not pat them dry), dredge cutlets in flour, shaking gently to remove excess, and transfer to a clean, large plate.

4. Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until just smoking. Place 4 cutlets in the skillet and cook until spotty brown on the first side, about 2 minutes. Flip cutlets and cook until the second side is spotty brown and cutlets are cooked through, about 2 minutes. Transfer to a serving platter. Repeat with 2 tablespoons oil and the remaining 4 cutlets. (Do not wipe the skillet clean between batches unless flour has burned.)

5. Off heat, add the remaining 2 tablespoons oil and garlic to the oil remaining in the skillet and cook, using residual heat, until garlic is pale golden, about 1 minute. Add basil and toss constantly with tongs until basil is wilted but still bright green, about 30 seconds. Stir in pine nuts and vinegar. Spoon basil mixture over chicken. Top with Parmesan and serve.

Inspired by Cooks Country Nov Dec 23