Chicken With Sun-Dried Tomato Cream Sauce

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




  • 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.

Questions & Replies

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  1. 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.
  2. 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.
  3. This is a good recipe. I did not add the wine, tripled the sauce and added a half cup of fresh grated romano cheese.
  4. Wowza Shannon! You outdid yourself with this one!!!!!!! I grow fresh basil in my herb garden and I have never had such a savory meal using a breast of chicken! :) Add fresh milk mozzarella (shredded)over the top.....D-E-V-I-N-E. Thanks so much Shannon- I finally got around to rating yours! I plan on trying out more soon. You'll have to try my newest one- Sassy Chicken Enchiladas. You could sub the chicken with tofu (sauteed with garlic, cayenne, fresh cilantro and cumin... I bet that would be yummy! :)


<p><strong><em>Thank you to everyone who has tried my recipes!</em></strong> I appreciate your feedback and the fact that you took the time to post a review.</p> <p>&nbsp;</p> <p>I am a vegetarian (pescetarian) who occasionally indulges in sushi and seafood, so the majority of my recipes reflect my preferences. I always try to offer substitutions in my recipes that can be made for my carnivorous friends. <br /> <br />I believe that vegetarians can make just about ANY meat dish under the sun by making smart substitutions of vegetarian mock meats, tofu, or vegetables. If a dish calls for meat or poultry, I NEVER let that stop me. I can make just about ANYTHING vegetarian...and taste just as good, if not BETTER, than the real thing. <br /> <br />&nbsp;<br /> <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
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