Prep 10 mins
Cook 20 mins
This is a very quick and elegant recipe that would be great for serving special guests. I use fat-free half and half because it is one dairy product I can't tell the difference in.
- 2 tablespoons butter
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 boneless skinless chicken breast halves
- 1 tablespoon flour
- 1 cup fat-free half-and-half
- 2 teaspoons garlic, minced
- 1 large tomatoes, coarsely chopped
- 1⁄4 cup fresh basil, coarsely chopped
- basil leaves (to garnish)
- In a large skillet, melt butter over medium high heat until sizzling. Stir in salt and pepper.
- Add chicken; cook 8 to 12 minutes or until juices are clear.
- Remove from skillet; set aside. Reduce heat to medium.
- Stir flour into skillet. Add half and half and garlic, stirring constantly l minute or until slightly thickened.
- Stir tomatoes and basil. Return chicken to skillet. Cook 4 or 5 minutes or until heated through.
- Garnish with basil leaves.
I've tried making this a few times. Every time I make it my house fills up with smoke. The outside of the chicken burns while the inside is still raw. I'm guessing it needs to cook longer on a lower temperature. It usually still manages to come out ok in the end but I'm not impressed enough with the flavor to keep setting off the smoke alarm.
We really enjoyed the nice taste of basil in this chicken dish. Very easy to prepare. I didn't put the chicken back into the sauce but poured it on top. Like lazyme did. Next time I will increase the sauce cuz it's that good! Thanks for posting.
We really enjoyed this chicken dish. It was very simple and flavorful. I loved the addition of the tomatoes and the fresh basil. Yum. We also thought that this sauce would be very good on pork chops. Thanks Mary for another keeper.