Braised Chicken in Sun-Dried Tomato Cream Sauce
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
see 1 more reviews
RECIPE SUBMITTED BY
I'm a lazy cook, but every now and then I have moments of brilliance.