Chicken With Sun-Dried Tomato Cream Sauce

Total Time
25mins
Prep 5 mins
Cook 20 mins

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

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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.

5 5

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.

4 5

This is a good recipe. I did not add the wine, tripled the sauce and added a half cup of fresh grated romano cheese.