Chicken With Sun-Dried Tomato Cream Sauce

READY IN: 25mins
Recipe by Shannon Cooks

I'm vegetarian, so I substitute mock chicken cutlets in place of the real thing. Works well.

Top Review by mayness

This was REALLY good, and pretty simple and quick to make. I used dried basil (a few tsp, I didn't measure) which I added when I added the broth.

Ingredients Nutrition


  1. Pat dry chicken and season with salt and pepper.
  2. Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point).
  3. Transfer chicken to a plate.
  4. Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.
  5. Add broth, cover, and bring to a boil.
  6. Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).
  7. Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil.
  8. Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer.
  9. Transfer sauce to a heatproof bowl and puree with a hand blender.
  10. Add water if necessary to reach desired consistency.
  11. Season sauce with salt and pepper.
  12. Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.

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