Chicken With Sun-Dried Tomato Cream Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I'm vegetarian, so I substitute mock chicken cutlets in place of the real thing. Works well. Ingredients:
4 boneless skinless chicken breast halves |
1 tablespoon olive oil |
4 garlic cloves, minced |
1/4 cup sun-dried tomato, drained, coarsely chopped and patted dry |
1/8 teaspoon hot red pepper flakes |
1/4 cup dry white wine |
3/4 cup vegetable broth or 3/4 cup chicken broth, doesn't matter |
1/4 cup heavy cream |
1/4 cup thinly sliced fresh basil leaf |
Directions:
1. Pat dry chicken and season with salt and pepper.
2. Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point).
3. Transfer chicken to a plate.
4. Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.
5. Add broth, cover, and bring to a boil.
6. Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).
7. Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil.
8. Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer.
9. Transfer sauce to a heatproof bowl and puree with a hand blender.
10. Add water if necessary to reach desired consistency.
11. Season sauce with salt and pepper.
12. Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.
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