Recipe by karen2
Definitely make extra sauce, bc. it goes really well over white rice or pasta, or quinoa, even without the chicken. This might even go well with pork instead of chicken.
Top Review by evewitch
I thought I had already made & reviewed this, and I couldn't understand where my review went. After tasting, however, I realized it must have been a different recipe. I really liked the flavor of this, including the basil and the peppers, which added interesting contrast to the tomatoes. The only difficulty I had was that the sauce took quite a bit longer than 5 minutes to thicken. I served with Recipe #155018.
- 4 boneless chicken breasts
- 2 tablespoons oil (from a jar of oil-packed sundried tomatoes)
- 5 garlic cloves, thinly sliced
- 1 1⁄2 cups dry white wine
- 1 cup heavy whipping cream
- 3⁄4 cup sun-dried tomato packed in oil, thinly sliced
- 1 red bell pepper, finely chopped
- 1⁄2 cup chopped basil
Directions See How It's Made
- Wash and pat dry chicken, sprinkly with salt and pepper.
- Heat Oil from tomatoes in a heavy skillet, over medium heat.
- Add chicken to skillet and saute until golden, about 4 minutes per side.
- Add garlic and stir 30 seconds--do not brown garlic.
- Add white wine, cream, pepper, and tomatoes, and bring to a boil.
- Cover skillet, reduce heat to medium-low, and simmer until chicken is just cooked through, about 3-5 minutes.
- Transfer chicken to plates.
- Add most of basil to sauce in skillet.
- Increase heat and boil until sauce thickens enough to coat spoon, and peppers and tomatoes are soft-about 2-5 minutes. (seems to take longer for me).
- Season sauce to taste with salt and pepper, spoon over chicken and top with fresh basil and serve.