Chicken Basilica

• 1 pound chicken fingers fresh
• 1 cup olive oil
• 1 pound brown shrimp
• shallots cup diced
• 1 cup marsala wine
• salt to taste
• freshly ground black pepper to taste
• 2 cups chicken stock
• 1 quart light cream
• 10 basil leaves julienned
• 1 pound linguini
• 4 basil leaves whls

1. Saute chicken tenders in 2 tablespoons of the olive oil, salt and pepper lightly. When done, they turn a light brown color. Set aside.
2. Flash cook bay shrimp in boiling water for 2 minutes. Drain and set aside.
3. Sauce: Saute shallots in 1 tablespoon of the remaining olive oil until translucent. Use 8- to 10-inch saute pan. Deglaze pan with Marsala wine. Add one pinch of salt and pepper, add chicken stock. Mix well. Add cream and reduce liquid to 1/2 the amount. Add julienned basil.
4. Prepare pasta: in small stock pot, put 3 quarts of water with the remaining olive oil. Bring to boil, add linguini pasta, stir, cook, preferably al dente.
5. Place linguini pasta, approximately 4 ounces on plate. Arrange prepared chicken tenders around and on top of pasta, 4 to 5 per serving. Ladle sauce over top of the chicken tenders and pasta. Crown with 1/4 of the prepared bay shrimp. Garnish with 1 whole basil leaf, placed on top of bay shrimp.

chicken, olive oil, brown shrimp, shallots, marsala wine, salt, freshly ground black pepper, chicken stock, light cream, basil, linguini, basil

Taken from www.yummly.com/recipe/Chicken-Basilica-1651913 (may not work)