Pollo alla Veneziana
A classic Italian-style chicken dish with a rich, creamy sauce, originating from the Venetian region.
Ingredients
- ●1 1/2 pounds chicken breastcut into 1 inch pieces
- ●2 tablespoons olive oilfor cooking
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 cup white winedry
- ●1 cup chicken brothlow sodium
- ●1/2 cup heavy creamfor sauce
- ●1 cup parmesan cheesegrated
- ●1/4 cup basilchopped fresh
Instructions
- 1
Season the chicken with salt and pepper.
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
- 3
Remove the chicken from the skillet and set aside.
- 4
Add the chopped onion to the skillet and cook until softened, about 3-4 minutes.
- 5
Add the minced garlic and cook for an additional minute.
- 6
Add the white wine to the skillet and cook until reduced by half, about 2-3 minutes.
- 7
Add the chicken broth to the skillet and bring to a simmer.
- 8
Return the chicken to the skillet and simmer until cooked through, about 10-12 minutes.
- 9
Stir in the heavy cream and bring to a simmer.
- 10
Reduce the heat to low and stir in the grated Parmesan cheese until melted.
- 11
Season with salt and pepper to taste.
- 12
Serve hot, garnished with chopped fresh basil.