Cook extra chicken to have leftovers for later in the week meals.
Prep time: 5 minutes
Cook time: about 15 minutes
3 tablespoons Crystal Butter
1 1/2 lbs. boneless skinless chicken breasts*
2 tablespoons Litehouse Red Onion
1 teaspoon each: Litehouse Garlic and Basil
1/2 cup chicken stock, or use half stock and half white wine
Sea salt and freshly ground pepper to taste
Shredded Sartori Bellavitano Black Pepper, Gold or Rosemary Cheese
Halved cherry or grape tomatoes
Sliced Guiliano Olives
Fresh corn kernels
Coarsely chopped kale
Melt butter in a large skillet over medium-high heat. Add chicken and cook for 2 minutes on each side or until nicely browned. Reduce heat and add onion, garlic, basil and stock, as well as any desired add in items. Cook for 5 minutes more over medium heat, or until excess liquid has mostly cooked off. Season with salt and pepper and top with cheese, a little or a lot. Cover and let stand until cheese is melted. Makes 4 servings.
*Flatten chicken slightly by pounding or cutting in half horizontally. This allows for the seasonings to coat more of the chicken, making it more flavorful.
© 2020 Patty Mastracco Food, Inc.