Pan-Seared Chicken with Creamy Basil-Pine Nut Velouté

Ingredients

• 4 boneless skinless chicken breasts, pounded to even thickness
• 3 tbsp Salted Perfection Santa Maria Select Blend
• 2 tbsp extra virgin olive oil
• 1 cup fresh basil leaves, tightly packed
• 1/4 cup toasted pine nuts
• 2 cloves garlic, finely minced
• 1/2 cup heavy cream
• 1/2 cup sugar-free chicken stock
• 1 tbsp fresh lemon juice

Instructions

1. Pat the chicken breasts dry with a paper towel. Season both sides generously with 2 tablespoons of the Salted Perfection Santa Maria Select Blend, pressing the spices into the meat to ensure they adhere.
2. Heat the olive oil in a large stainless steel skillet over medium-high heat. Once the oil shimmers, add the chicken. Sear for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside to rest on a warm plate.
3. In the same skillet, lower the heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to let it burn. Pour in the chicken stock to deglaze the pan, scraping up all those flavorful browned bits from the bottom.
4. Whisk in the heavy cream and the remaining 1 tablespoon of Salted Perfection Santa Maria Select Blend. Simmer the sauce for 3–4 minutes until it reduces slightly and coats the back of a spoon.
5. While the sauce simmers, place the fresh basil, toasted pine nuts, and lemon juice in a small food processor. Pulse until it forms a coarse, vibrant green paste. Do not over-process; we want texture.
6. Remove the skillet from the heat. Stir the basil-pine nut mixture into the cream sauce until fully incorporated and the sauce turns a beautiful pale emerald.
7. Place the rested chicken breasts on a serving platter and pour the warm sauce generously over the top. DUNZO!