Top Menu

Basil-Lime Chicken with Spinach Vermicelli

Lime gives this sauce a great tangy flavor that goes great with the basil and chicken.

BasilLimeChickenVermicelli1

In a blender or mini food processor, combine the crème fraiche and basil until smooth. Set aside for 2 hours to allow the flavors to infuse. For a dairy free version, use cashew cream or some silken tofu.
In a skillet, sauté the chicken breast in the butter and oil until fully cooked. Set aside and keep warm.

Pour wine into skillet to deglaze pan, scraping up any browned bits. Reduce wine by half.
Stir in basil cream, zest, reserved chicken (and any of its accumulated juices), stirring until sauce is warmed. The great thing about using crème fraiche compared to sour cream is that it won't curdle if the sauce gets overheated and comes to a boil.

Serve chicken and sauce over a bed of cooked noodles or rice.The fresh basil in the sauce will start to lose its vibrant green color the longer it is heated, so be sure to serve the dish immediately. The beautiful green colored spinach vermicelli I had hoped would retain their lovely color once cooked, but they didn't (it still tasted great though!).

BasilLimeChickenVermiceli5

Basil-Lime Chicken with Spinach Vermicelli
Print
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 6oz crème fraiche
  • 2 cups fresh basil leaves (70g)
  • 4 chicken breasts
  • 1 Tbsp olive oil
  • 1 Tbsp butter or margarine
  • ½ cup white wine
  • Zest for ½ lime
  • 200g GF spinach vermicelli (or other GF noodle)
Instructions
  1. In a blender or mini food processor, combine the crème fraiche and basil until smooth. Set aside for 2 hours to allow the flavors to infuse.
  2. In a skillet, sauté the chicken breast in the butter and oil until fully cooked. Set aside and keep warm.
  3. Pour wine into skillet to deglaze pan, scraping up any browned bits. Reduce wine by half.
  4. Stir in basil cream, zest, reserved chicken (and any of its accumulated juices), stirring until sauce is warmed.
  5. The basil will start to lose its vibrant green color the longer it is heated, so be sure to serve the dish immediately over a bed of cooked rice vermicelli or steamed rice.
Notes
The benefit of using crème fraiche is that it will not curdle when heated.
*For a dairy free version, in place of the crème fraiche try; cashew cream or silken tofu.

 

One Response to Basil-Lime Chicken with Spinach Vermicelli

  1. Phyllis January 26, 2016 at 10:37 am #

    I am looking forward to trying this recipe. You are right, homemade is definitely better on so many levels.

Leave a Reply

Comments

comments