Chicken Breasts with Cream Sauce
- For the chicken breast
- 1 small Napa cabbage
- 2 Chicken breasts (each about 500 g)
- 2 tablespoons olive oil
- 4 teaspoons Basil pesto (from a jar)
- Wooden skewer
For the chicken breast: Rinse the cabbage and cut into wedges. Blanch in a pot of boiling salted water for 5 minutes. Drain the cabbage, rinse with cold water and pat dry.
Cut the chicken breasts in half lengthwise and season with salt and pepper to taste. Heat 1 teaspoon of the olive oil in a nonstick pan. Add the chicken and cook until golden on both sides. Spread the basil pesto on the chicken. Wrap each chicken breast in 2 large cabbage leaves and fasten with wooden skewers. Chop the remaining cabbage.
Heat the remaining oil in a skillet. Add the chicken breasts and cabbage, and cook the chicken, turning once, until done, about 12-15 minutes.
For the sauce: Rinse the bell peppers, remove the seeds and white ribs and chop. Peel and dice the onion. Heat the olive oil in a pot. Add the bell peppers and onions, and cook until translucent. Stir in the vinegar. Add the broth and simmer, covered, for 20 minutes. Using an immersion blender, puree the mixture until smooth. Stir in the cream and season with salt and pepper to taste.
Slice the chicken breasts and arrange on plates with the sauce.
Serve with herbed rice if desired.