Ingredients
- 4 boneless skinless chicken breasts
- 1 tbs evoo
- 4 cloves garlic, minced
- 1/4 c drained sun dried tomatoes, coarsely sliced
- 1/8 tsp red pepper flakes
- 1/4 c dry white wine
- 3/4 c chicken broth
- 1/4 c heavy cream
- 1/4 c thinly sliced basil
Details
Servings 4
Preparation time 10mins
Cooking time 30mins
Preparation
Step 1
Season chicken with salt and pepper and cook over medium high heat. Brown chicken about 6 mins. Transfer chicken to a plate.
Add garlic, tomatoes, and red pepper flakes to the skillet and saute, stirring until garlic is golden, about 1 min. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 min. Add broth and bring to a boil, covered. Add chicken to the skillet with all drippings and simmer, covered, until just cooked through, 4 to 5 mins.
Transfer chicken to a platter and keep warm. Stir cream and 2 tbs basil into sauce in skilleet and bring to a simmer. Transfer to a blender and puree until almost smooth. If necessary, add water to thin for desired consistency, then season with salt and pepper. Serve sauce over chicken and sprinkle with remaining basil.
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