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–+ servings

Basil-Lime Chicken with Spinach Vermicelli

Marla Hingley
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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.
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