Page 74 - cookbook1

Creamy Garlic Basil Chicken with
Asparagus

FOR THE CHICKEN FOR THE CREAM SAUCE
2 Tbs olive oil 1 can evaporated skim milk
4 ea boneless and - (14 oz), undiluted
skinless chicken 1.5 Tbs all-purpose flour
breasts 1 Tbs garlic paste
Salt and freshly 1 Tbs dried basil
ground black pepper, salt and freshly
to taste ground black pepper
1/2 Tbs dried basil to taste
1 red pepper 1 lb fresh asparagus
spears, blanched

Procedure
1 Heat olive oil over medium heat in large non-stick skillet
2 Season chicken with salt, pepper and dried basil
3 Cook chicken for about 15 minutes until brown and fully
cooked. Turn when needed. Remove from pan and set aside.
4 Combine evaporated milk, flour, garlic paste, dried basil, salt
and pepper in mixing bowl, whisk until well combined.
5 Add prepared sauce to hot skillet and bring to boil.
6 Stir in asparagus, place the chicken back in the pan, and
lower heat and simmer.
7 Simmer for 4 minutes or until asparagus is tender and chicken
is heated through
8 Remove from heat and serve

Servings: 4

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