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Category: Poultry
Prep Time: Cook Time: Total Time:
4 boneless skinless chicken breast halves
1 T. olive oil
4 garlic cloves, minced
1/2 c. drained sun dried tomatoes, patted dry and coarsely chopped
1/8 t. red pepper flakes
1/4 c. dry white wine
3/4 c. chicken broth
1/4 c. heavy cream
1/4 c. thinly sliced basil
Season chicken with salt and pepper and brown chicken in oil in heavy skillet over medium high heat, turning once, about 6 minutes. Transfer to plate. Add garlic, tomatoes, and red pepper flakes to skillet and saute, stirring until garlic is golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, about one minute. Add chicken broth and bring to boil, covered. Add chicken to skillet with accumulated juices and simmer, covered about 4 to 5 minutes. Transfer chicken to platter and cover with foil. Stir in cream and basil and bring just to a simmer. Transfer sauce to heatproof bowl and puree with blender until almost smooth. Add water to thin to desired consistency and season with salt and pepper. Serve over chicken with a few sprigs of fresh basil.
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Chicken with Sun Dried Tomato Cream Sauce
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Category: Poultry
Prep Time: Cook Time: Total Time:
4 boneless skinless chicken breast halves
1 T. olive oil
4 garlic cloves, minced
1/2 c. drained sun dried tomatoes, patted dry and coarsely chopped
1/8 t. red pepper flakes
1/4 c. dry white wine
3/4 c. chicken broth
1/4 c. heavy cream
1/4 c. thinly sliced basil
Season chicken with salt and pepper and brown chicken in oil in heavy skillet over medium high heat, turning once, about 6 minutes. Transfer to plate. Add garlic, tomatoes, and red pepper flakes to skillet and saute, stirring until garlic is golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, about one minute. Add chicken broth and bring to boil, covered. Add chicken to skillet with accumulated juices and simmer, covered about 4 to 5 minutes. Transfer chicken to platter and cover with foil. Stir in cream and basil and bring just to a simmer. Transfer sauce to heatproof bowl and puree with blender until almost smooth. Add water to thin to desired consistency and season with salt and pepper. Serve over chicken with a few sprigs of fresh basil.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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