Chicken Breasts with Basil-YogurtGravy

Chicken Breasts with Basil-YogurtGravy
  • 4 servings
  • 0:10 Preparation
  • 0:30 Cooking
  • 2:40 Total Time


Add all
  • 4

    air-chilled chicken breasts

  • 1/2 cup
    (125 mL)

    gourmet secret balsamic vinegar dressing

  • sufficient minute rice

  • 2 cups
    (500 mL)

    frozen italian mixed vegetables

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1/2 cup
    (125 mL)

    ready-to-serve light chicken broth

  • 1 tsp.
    (5 mL)


  • 2 Tbsp.
    (30 mL)

    chopped basil

  • 1/4 cup
    (60 mL)

    firm plain yogurt

  • 2 Tbsp.
    (30 mL)

    diced blanched red pepper

  • Salt and pepper to taste


Marinate chicken breasts in dressing for 2 hours in the refrigerator.

Cook rice according to package instructions.

Microwave frozen vegetables at maximum for approximately 3 minutes.

In a non-stick skillet, heat Mezzo olive oil on medium heat. Drain chicken and brown both sides.

In a small bowl, combine light chicken broth and cornstarch. Add to chicken, cover and cook 10 minutes more. Remove and slice breasts.

Reduce pan juices by 1/3. Remove skillet from heat and stir in basil and yogurt. Keep gravy warm on a slow simmer.

Arrange rice and vegetables in a plate; fan sliced breast around them and drizzle basil yogurt gravy around.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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