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Chicken With Sun-Dried Tomato Cream Sauce


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  • 4 boneless, skinless chicken breasts halves, cut into thin strips
  • 2 tbsp. oil from Sun-dried tomatoes
  • 4 garlic cloves, minced
  • 1/4 cup drained sun dried tomatoes, patted dry
  • 1/2 tsp. red pepper flakes
  • 3/4 cup chicken broth
  • 1/3 cup heavy cream (Use half/half and a little cornstarch, instead)
  • 1/4 cup thinly sliced basil



Step 1

Pat chicken dry - salt and pepper. Heat oil in skillet and sauté chicken (4 minutes per side). Add garlic - stir 30 seconds - then add broth, cream and tomatoes. Bring to a boil. Cover skillet, reduce heat, cook about 3 minutes. Put chicken on serving plate. Add basil and pepper flakes to sauce. Increase heat to boil until sauce thickens slightly. Season with salt and pepper.

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