Chicken Basilica
By: Anonymous
Published: Thursday, February 11, 2010 - 2:56pm

Ingredients




1 pound fresh chicken tenders
cup olive oil
pound bay shrimp
cup diced shallots
cup Marsala wine
Salt to taste
Freshly-ground black pepper to taste
2 cups chicken stock
1 quart light cream
10 basil leaves julienned
1 pound linguini pasta
4 whls basil leaves

Preparation

1 Saute chicken tenders in 2 tablespoons of the olive oil, salt and pepper lightly. When done, they turn a light brown color. Set aside. 2 Flash cook bay shrimp in boiling water for 2 minutes. Drain and set aside. 3 Sauce: Saute shallots in 1 tablespoon of the remaining olive oil until translucent. Use 8- to 10-inch saute pan. Deglaze pan with Marsala wine. Add one pinch of salt and pepper, add chicken stock. Mix well. Add cream and reduce liquid to 1/2 the amount. Add julienned basil. 4 Prepare pasta: in small stock pot, put 3 quarts of water with the remaining olive oil. Bring to boil, add linguini pasta, stir, cook, preferably al dente. 5 Place linguini pasta, approximately 4 ounces on plate. Arrange prepared chicken tenders around and on top of pasta, 4 to 5 per serving. Ladle sauce over top of the chicken tenders and pasta. Crown with 1/4 of the prepared bay shrimp. Garnish with 1 whole basil leaf, placed on top of bay shrimp. 6 This recipe yields 4 servings.