1 tablespoon minced fresh basil or 1 teaspoon dried
Instructions
Put the flour on a deep plate and mix in a sprinkle of salt and a grind of black pepper. I use about 1/8 of a teaspoon of salt and a lot of pepper. Drag the chicken through the flour, making sure to coat both sides. Add more flour if you need it.
Heat the olive oil in a large skillet with a cover over medium heat. Cook the chicken until it is lightly browned, about 4 minutes per side. Add the sauce to the pan and reduce the heat to low. Cover and simmer for 20 minutes, turning the chicken halfway through.
If you are using dried basil, sprinkle it on the chicken, and then add the cheese on top. Some of the fat from the cheese will melt into the dry basil, enhancing the flavor. If you are using fresh basil, add just the cheese now, and sprinkle the fresh basil on top after the cheese melts. Fresh basil is best when exposed to less heat. Cover and cook until the cheese melts, about 5 minutes
EXTRA TIPS- •Chicken breasts are more traditional in this dish, but I prefer the extra flavor of thighs. Use whichever you prefer. If you use breasts, extend the cooking time to 30 minutes.
•Regular olive oil, not extra virgin, is best for this. If you don't have regular olive oil, use canola or rapeseed oil. The temperature in this recipe is too high for extra virgin olive oil.
Originally Submitted
4/15/2010
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