Chicken with butter and basil paired with Miolo Chardonnay

INGREDIENTS:

4 Boneless, skinless chicken breasts OR 1 1/2 pound Chicken Tenders (I used Teders and cut them into pieces)
1/2 stick unsalted butter melted
1/4 to 1/2 cup fresh basil leaves finely chopped
Kosher salt
Ground black pepper
Rice - Any kind you like

INSTRUCTIONS:
Step 1: Sprinkle the chicken with Kosher salt and fresh ground black pepper.

Step 2: Combine the melted butter with the basil and then pour 3/4 of it on the tenders. Leave some so you can baste the Chicken later. Let sit in butter and basil mixture for 10 min.

Step 3: Place the chicken in a hot cast iron pan and cook about 5 minutes on the first side. Flip the chicken over and baste with the remaining butter and basil mixture and cover. Cook for 5 more minutes or until done. (NOTE: I used Tenders which cook faster, Chicken breasts may take longer for fully cook all the way through)

Step 4: Serve over Rice. I also served this with oven pan roasted Broccoli, mushrooms and onions.

Paired with Miolo Chardonnay from Brazil
Adapted from Food & Wine annual cookbook 2013

Chicken with butter and basil paired with Miolo Chardonnay

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