Chicken With Sun-dried Tomato Cream Sauce

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.