In the kitchen with Sigonas featuring chicken crepes with savory shallot-basil pesto
Ingredients for two:
- 1 large boneless/skinless chicken breast, sliced very thin
- 4 shallots, sliced thin
- ¼ container pesto sauce (we used Capellino pesto sauce with pine nuts)
- ½ bunch fresh basil
- 1 cup chicken broth
- 2 tbsp. Sigona’s fresh-pressed extra virgin olive oil
- ½ cup nonfat plain yogurt (we used Straus)
- 2 tbsp. pine nuts
Heat olive oil over medium heat. Sauté shallots until tender. Remove from skillet and set aside.
Sauté sliced chicken breast over high heat until cooked through, about 3 minutes. Add chicken broth to deglaze skillet. Re-introduce cooked shallots and reduce heat to low. Stir in pesto sauce. Keep stirring until the chicken is well-coated.
Remove the pan from heat; set aside the chicken. Put pine nuts and yogurt in skillet; stir in remaining pesto sauce mixture, still away from direct heat.
Place chicken and shallot mixture in crepes; roll crepes. Top with yogurt pesto sauce.
Presentation: garnish with pine nuts and finely-sliced basil.