Chicken With Sun-Dried Tomato Cream Sauce

Recipe by Shannon Cooks
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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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