Chicken No. 14,754—Chicken Bustard (in Basil-Mustard Sauce)

Name: Chicken No. 14,754—Chicken Bustard (in Basil-Mustard Sauce)
Yield: 4 servings
Ingredients: 1 small yellow onion, finely chopped; 2 garlic cloves, chopped; 2 rounded spoonfuls good-quality prepared pesto sauce; 15 to 20 fresh basil leaves, chopped or torn

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

Add

1 small yellow onion, finely chopped

2 garlic cloves, chopped

2 rounded spoonfuls good-quality prepared pesto sauce

15 to 20 fresh basil leaves, chopped or torn

Preparation

Step 1
Prepare the chicken and sauce as in the master recipe, #293. Once you have turned the chicken in the pan and it is starting to cook on the second side, scoot the chicken over slightly and make a little room for the onions and garlic. Cook for 6 minutes, occasionally stirring the onions and garlic. Once the chicken is cooked, remove it from the pan, leaving the onions and garlic behind. Proceed with the sauce according to the master recipe.
Step 2
Add the pesto and chopped basil to the fully prepared sauce and remove from the heat. Serve the sauce over the chicken.

Rachael Ray 365: No Repeats

TagsChicken Poultry Basil Herbs & Spices Cookbooks

Recipe notes

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