4 skinless, boneless chicken breast halves – cut into strips
4 large cloves garlic, sliced
3 1/2 tbsp sherry
1/4 cup pine nuts
1/2 cup chopped fresh basil
1 (8 oz) container reduced-fat sour cream
3 tbsp grated parmesan cheese
Ground black pepper to taste
directions
Heat the olive oil in a skillet over medium heat, & cook the chicken for about 5 minutes, until lightly browned. Mix the garlic & sherry into a skillet. Cook & stir until all the liquid has been reduced & the chicken is no longer pink & the juices run clear.
Mix the pine nuts into the skillet, & cook for 2 to 3 minutes over medium heat. Reduce the heat to low, & mix in the basil, sour cream, Parmesan cheese, & pepper. Continue cooking until heated through.
