Braised Chicken In Sun-dried Tomato Cream Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless chicken breasts
• 2 tablespoons oil (from a jar of oil-packed sundried tomatoes)
• 5 garlic cloves, thinly sliced
• 1 1/2 cups dry wine
• 1 cup heavy whipping cream
• 3/4 cup sun-dried tomato packed in oil, thinly sliced
• 1 red bell pepper, finely chopped
• 1/2 cup chopped basil

Recipe

• 1 wash and pat dry chicken, sprinkly with salt and pepper.
• 2 heat oil from tomatoes in a heavy skillet, over medium heat.
• 3 add chicken to skillet and saute until golden, about 4 minutes per side.
• 4 add garlic and stir 30 seconds--do not brown garlic.
• 5 add wine, cream, pepper, and tomatoes, and bring to a boil.
• 6 cover skillet, reduce heat to medium-low, and simmer until chicken is just cooked through, about 3-5 minutes.
• 7 transfer chicken to plates.
• 8 add most of basil to sauce in skillet.
• 9 increase heat and boil until sauce thickens enough to coat spoon, and peppers and tomatoes are soft-about 2-5 minutes. (seems to take longer for me).
• 10 season sauce to taste with salt and pepper, spoon over chicken and top with fresh basil and serve.