- 4
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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
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.