Chicken Basilica

Name: Chicken Basilica
Ingredients: 1 pound chicken fingers fresh; 1 cup olive oil; 1 pound brown shrimp; shallots cup diced; 1 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; 4 basil leaves whls

12 ingredients

5 steps

Ingredients

1 pound chicken fingers fresh
1 cup olive oil
1 pound brown shrimp
shallots cup diced
1 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
4 basil leaves whls

Directions

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.