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A few nights ago I was all inspired to create something new and tasty. I had a few ingredients in my fridge that I wanted to use and I was feeling rather nostalgic about my trip to Cortona last year. I wanted to feel that I was back in that monastery kitchen being creative with ingredients and then enjoying the food looking down into the valley from the high walls of the outside dining area.

I didn’t have the beautiful view to look at, but the meal in it’s self was a good distraction to those yearnings. I thought I would share this simple, but tasty treat I made.

Serves: 2

Ingredients:

1 tsp olive oil

2 chicken breasts

1 tsp finely chopped garlic

a handful of basil

3 sun-dried tomatoes or 9 sun-dried cherry tomatoes  in olive oil

150 ml cream

125 ml white wine (whatever you will be drinking with the meal)

Pasta or polenta or couscous to enjoy with the meal

Method:

1. Pour the olive oil in a non stick pan and heat on a hot heat.

2. Brown the chicken breasts on both sides (about 3 minutes a side).

3. Add the garlic and sun-dried tomatoes.

4. Deglaze the pan with the white wine and then add the cream and basil.

5. Cover the pan with a lid (I use some tin foil) and cook for about 10 minutes, until the chicken is tender and cooked through.

6. Prepare your pasta/polenta or couscous at this time.

7. Serve the chicken cut up into pieces on top of the pasta/polenta/couscous and enjoy!