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

BasilLimeChickenVermicelli1

Basil-Lime Chicken with Spinach Vermicelli

Marla Hingley
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 6 oz 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
  • 200 g GF spinach vermicelli or other GF noodle

Instructions
 

  • 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.
  • 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 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.
Tried this recipe?Let us know how it was!

 

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One Comment

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

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