This recepie is easy and pretty Serve as romantic dinner for two, or take to work, and wow the co-workers.
1/4 cup shredded fresh basil leaves
1/2 cup sour cream
1/3 chicken stock
1/4 cup Parmesan cheese
1 cup cherry tomatoes
2 4-oz chicken breast cutlets.
2 Tablespoons pine nuts
2 Tablespoons butter
1/2 cup whole kernel corn
salt and pepper
flour for dredging
dried Italian seasoning
Mix flour, salt, pepper and Italian seasoning together. Dredge the chicken cutlets. Fry the cutlets in the butter, 5 minutes on each side. set a side, and keep warm.
Zest the lemon then squeeze tout the juice.
Boil the pasta in salted water.
Cut the tomatoes in half, cut the basil in small strips if not already.
in a small sauce pan add the sour cream, corn, tomatoes stock, lemon juice and pine nuts. As soon as the cream starts to simmer, add the cheese and the pasta.
Serve with the chicken. Garnish with the basil and lemon zest.