Chicken With Creamy Sun-Dried Tomato Sauce

Recipe by Geema
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Pat chicken dry and season with salt and black pepper.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total.
  • (Chicken will not be cooked through.) Transfer with tongs to a plate.
  • Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute.
  • Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
  • Add chicken broth and bring to a boil, covered.
  • Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 3 minutes approximately.
  • Transfer chicken with tongs to a platter and keep warm, loosely covered with foil.
  • Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
  • Season with salt and pepper.
  • Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.
Advertisement