This is the italian version of butter chicken. Its pretty heavy, but its amazing. Parmesan, garlic, tomatoes and basil, an awesome combination.

Ingredients

Meat:

• 700g chicken
• 1/2 tsp paprika powder
• salt & pepper
• 2 tbsp oil to fry

Sauce:

• 30g butter
• 3 big onions
• 8 garlic cloves
• 2 tbsp tomato paste
• 50g dried tomatoes
• 1 tbsp vegetable broth
• 1/2 tbsp paprika powder
• 125g water
• 125g white wine
• 250g heavy cream

Sauce pt2:

• hand full basil leaves
• 5g parmesan
• 150g baby spinach
• 1 tbsp lemon juice
• salt & pepper

Instructions

First marinade the meat. If you have time let the chicken rest over night, otherwise before preparing the rest. Mince the garlic cloves, chop the onions, rasp the parmesan, wash the baby spinach and basil leaves and measure the other ingredients.

Heat up some oil and fry the chicken breast on both side until it develops a nice brown crust on high heat. Once thats done remove the chicken and place it aside. Melt the butter and fry the onions over medium heat until they brown. Now heat up the pan and add the garlic. After a minute (or rather before the garlic gets color) add the wine. Let that simmer for 2 minutes before adding the other ingredients (not those of Sauce pt2). Mix everything together and add the chicken breasts back into the pan. Let this simmer for about 5-7 minutes, or until the breasts are nearly cooked through. Now add all other ingredients but the lemon juice and mix them in. After one minute remove the pan from the heat, add the lemon juice and serve the dish.

Personally I find rice the best side dish for this. Pasta would be too much in my opinion.

Next time…

• reduce heavy cream (125g)
• reduce water (50-75g)
• add 1 tbsp lemon juice added to recipe
• don’t forget the dried tomatoes!