Chicken With Sun-Dried Tomato Cream Sauce

By Morganp9661

Ingredients

• 4 boneless, skinless chicken breast halves (about 1 1/2lbs)
• 2 tablespoons oil from the packed sun-dried tomatoes
• 4 cloves garlic, minced
• 1/4 cup drained sun-dried tomatoes patted dry and coarsely chopped
• 1/2 teaspoon dried hot red pepper flakes
• 1 tablespoon drained capers
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1/4 cup thinly sliced fresh basil

Details

Adapted from 12tomatoes.com

Preparation

Step 1

Pat the chicken dry then sprinkle with salt and pepper.
Heat the oil in a large, heavy skillet over medium-high heat.
Add the chicken to the skillet and saute until golden (about 4 minutes per side).
Add the garlic and stir for 30 seconds, then add the white wine, chicken broth, cream, capers, and tomatoes, and bring to a boil.
Cover the skillet, reduce the heat to medium-low and simmer until the chicken is just cooked through (about 3 minutes).
Transfer the chicken to a serving plate. Add basil and red pepper flakes to the sauce in the skillet.
Increase the heat to a boil until the sauce thickens enough to coat a spoon (about 2 minutes).
Season sauce to taste with salt and pepper.
Spoon over the chicken and serve with pasta or rice.