Pasta With Chicken Rosemary And Basil
|Chicken breasts||4 , boned and skin and fat removed|
|Clarified butter||3 Tablespoon|
|Oil cured black olives||6 , pitted and chopped fine|
|Garlic||1 Clove (5 gm)|
|Finely chopped fresh rosemary/1/2 teaspoon dried, rubbed in palms of hands||1 1⁄2 Teaspoon|
|Fresh basil leaves/1/2 teaspoon dried basil leaves||6 , chopped fine|
|Freshly ground black pepper||To Taste|
|Chicken stock||3 Cup (48 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
1. Combine the lemon juice and the chicken in a small bowl and let stand for 20 minutes.
2. Pat the chicken dry and then heat clarified butter in a skillet. Add chicken and saute over high heat until brown on both sides approximately 3 or 4 minutes on each side but more if the breasts are extra thick.
3. Add the olives, garlic, rosemary, basil, and salt and pepper to taste. Cover and cook 3 minutes.
4. Remove the chicken breasts and cut them in julienne strips. Set aside. Add 1 cup of stock to the skillet, and over high heat, boil liquid until it thickens and comes away from the pan.
5. Cook the pasta until al dente, drain, and return it to the pot in which it cooked. Add the remaining stock, juices and olive bits from the deglazed skillet, and the chicken pieces. Toss well. Sprinkle chopped parsley overall and serve with parmesan cheese.