Chicken with Sundried Tomato Cream Sauce
Description
Enjoy this wonderful chicken dish with your favorite pasta or rice to get the most out of the delicious sauce. Serve with garlic bread and a salad.
Ingredients
4 boneless skinless chicken breast halves
salt, to taste
freshly ground black pepper, to taste
1 T. olive oil
8 garlic cloves, minced
1/2 c. drained sun-dried tomatoes (packed in oil; oz.), patted dry, coarsely chopped
1 1/2 t. dried hot red pepper flakes
1/2 c. dry white wine
1 1/2 c. chicken broth/stock
1/2 c. heavy cream
1/2 c. thinly sliced fresh basil
Directions
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Wash chicken and pat dry. Season with salt and black pepper.
Heat oil in a 12 inch heavy skillet over medium high heat until hot, but not smoking. Brown chicken, turning once, about 6 minutes total. Transfer to a plate.
Add garlic, tomatoes, and red pepper flakes to skillet; saute, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth/stock; bring to a boil, covered.
Add chicken back to skillet with any juices on the plate and simmer, covered, until just cooked through, 4 - 5 minutes. Transfer chicken to a platter and keep warm, loosely covered with foil. Stir cream and 4 T. basil into sauce in skillet; bring to a simmer.
Transfer sauce to a deep heatproof bowl or glass measure; puree with an immersion blender until almost smooth. (Or, blend sauce in a standing blender. Use caution when blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt and pepper.
Serve sauce over chicken; sprinkle with remaining basil.
4 servings