SAUTEED CHICKEN BREASTS WITH BRANDY CREAM SAUCE

By Clarabell

Ingredients

• 1/4 c butter or margarine
• 4 chicken-breast halves, boned and skinned
• 2 T chopped fresh basil or 2 t dried
• 2 large ripe tomatoes, halved
• 1/3 c brandy
• 1/4 c heavy cream
• 1/2 t salt
• Fresh basil for garnish

Details

Servings 4

Preparation

Step 1

In large skillet melt butter over medium heat. Add chicken and brown lightly on both sides. Add chopped basil, cover; cook 10 to 12 minutes, until juices run clear when chicken is pierced.

Remove to warm serving platter; cover. Add tomatoes and brandy to skillet. Heat tomatoes about 1 minute. With slotted spoon remove tomatoes to serving platter. Cover to keep warm.

Add cream and salt to pan drippings. Cook, stirring constantly, until heated through, about 1 minute. Pour over chicken; garnish with basil.