Prep 5 mins
Cook 20 mins
I'm vegetarian, so I substitute mock chicken cutlets in place of the real thing. Works well.
- 4 boneless skinless chicken breast halves
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1⁄4 cup sun-dried tomato, drained, coarsely chopped and patted dry
- 1⁄8 teaspoon hot red pepper flakes
- 1⁄4 cup dry white wine
- 3⁄4 cup vegetable broth or 3⁄4 cup chicken broth, doesn't matter
- 1⁄4 cup heavy cream
- 1⁄4 cup thinly sliced fresh basil leaf
- Pat dry chicken and season with salt and pepper.
- 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).
- Transfer chicken to a plate.
- Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.
- Add broth, cover, and bring to a boil.
- Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).
- Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil.
- Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer.
- Transfer sauce to a heatproof bowl and puree with a hand blender.
- Add water if necessary to reach desired consistency.
- Season sauce with salt and pepper.
- Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.
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.
This is one of my family's faves. The flavor combinations are terrific! We often use more than the called for tomatoes just b/c I loooove them. This one's a keeper for sure, and a frequent flier at my house.
This is a good recipe. I did not add the wine, tripled the sauce and added a half cup of fresh grated romano cheese.