Chicken With Sun-Dried Tomato Cream Sauce |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a good, simple, comforting type recipe that I found on Epicurious. The recipe is nice with some rice. Ingredients:
4 boneless skinless chicken breast halves (1.5 lbs total) |
1 tablespoon olive oil |
4 garlic cloves, minced |
1/4 cup drained sun-dried tomato, patted dry and coarsely chopped (packed in oil, 1/2 oz.) |
3/4 teaspoon dried hot pepper flakes |
1/4 cup dry white wine |
3/4 cup chicken broth |
1/4 cup heavy cream |
1/4 cup thinly sliced fresh basil |
Directions:
1. Pat chicken dry and season with salt and pepper.
2. Heat oil in 12-inch heavy skillet over moderately high heat until hot but not smoking.
3. Brown chicken, turning once, about 6 minutes total (chicken will not be cooked through).
4. Transfer chicken with tongs to a plate.
5. Add garlic, tomatoes, and red pepper flakes to skillet and saute, stirring, until garlic is pale golden, about 1 minute.
6. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
7. Add chicken broth, bring to a boil, covered.
8. Add chicken to skillet, with the juices on plate, and simmer, covered, until just cooked through, 4-5 minutes.
9. Transfer chicken to a platter and keep warm, loosely covered with foil.
10. Stir cream and 2 tablespoons basil into sauce and bring just to a simmer.
11. Transfer sauce to deep heatproof bowl and puree with an immersion blender until almost smooth (or blend sauce in a blender).
12. If necessary, add water to thin to desired consistency, then season with Salt and pepper.
13. Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.
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