I am not a lover of Summer, but I do take comfort in the abundance of basil that is available again! As I usually do, after the first couple of warm days I recklessly planted an abundance of basil seedlings (only to see them wither away when the next cold spell arrived!).
However, if you are prepared to wait for your own basil to grow or willing to buy it from the supermarket, I recommend that you use it in this recipe. It's absolutely delicious.
- 6 chicken fillets (skin removed)
- 1 1/2 tablespoons of olive oil
- 1 large white onion, peeled and finely chopped
- 90-grams of ground almonds
- 2 tablespoons of finely shredded basil (plus extra leaves for serving)
- 500-millilitres of hot light chicken stock or water
- 125-grams of frozen baby peas (defrosted)
- 3 free-range egg yolks
- 1-1/2 - 2 lemons (juiced)
Heat the oil in a large pan, brown the chicken fillets on both sides, and remove from the pan.
Reduce heat, add the onion and cook until lightly golden. Return the chicken to the pan with the ground almonds, shredded basil, and hot liquid.
Simmer gently for 10-15 minutes or until chicken is cooked through. Remove chicken and place onto a heated serving dish, and keep warm.
Add peas to the pan, simmer for a minute or two - no longer! Remove from heat.
Beat together egg yolks and lemon juice, stir in a tablespoon of the remaining pan liquid. Return this mixture to the pan, stir in. Reheat gently for a minute or two then pour the mixture over the chicken fillets. Garnish with small whole basil leaves or shredded leaves.
I like to serve this with lightly buttered baby new potatoes and a mixed salad - and of course, a crisp white Yarra Valley wine!
*Picture courtesy of Simply Scratch.