Tomato-Basil Chicken with Rice Pilaf
User Reviews
4.6
15 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
-
Course
Main Course
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Cuisine
American
Tomato-Basil Chicken with Rice Pilaf
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Tomato-Basil Chicken and Cashew Rice Pilaf - an impressive Italian recipe that my whole family loves. The flavors blend together and the sweet tomatoes go well with the savory rice.
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Ingredients
CHICKEN
- 1 Tablespoon butter
- 1/2 /2 cup onion finely chopped
- 1 clove garlic minced
- 1 (14.5 ounce) can diced tomatoes Italian seasoned
- 1/2 /2 cup heavy whipping cream
- 1/4 /4 cup basil julienned fresh leaves
- 1/2 /2 teaspoon salt
- 1/2 /2 teaspoon black pepper freshly ground
- 4 chicken breast boneless skinless halves
CASHEW RICE PILAF:
- ¼ cup butter
- ⅓ onion finely chopped
- 1 cup long grain rice uncooked
- 2 cups chicken broth
- ½ teaspoon salt
- ½ cup cashews measured then chopped
- 1/4 /4 cup parsley chopped
Instructions
- Preheat oven to 450 degrees.
- For the chicken: Heat butter in skillet. Add onion and cook over medium heat until translucent, 5 minutes. Add the garlic and cook for one minute. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5-7 minutes. Add cream and bring to boil; boil until slightly thickened, approximately 3 minutes.
- Stir in basil, salt and pepper. Arrange chicken in shallow baking dish; pour sauce on top. Bake for 20-25 minutes or until chicken is done. While chicken is cooking make the rice.
- For the rice pilaf: In large saucepan, melt butter. Sauté onion until soft. Add rice; stir until coated. Stir in broth and salt. Bring to a boil. Cover, then reduce heat to a simmer 15-20 minutes until rice is tender and liquid is absorbed. Stir in cashews and parsley. Serve with chicken on top.
Notes
- Source: slightly adapted from my friend Steph Jensen
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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