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Chicken with Sun-Dried Tomato Cream
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Description
Company-worthy elegant chicken breasts under a white wine cream sauce with sun-dried tomatoes and basil.
Ingredients
- 4 Skinless, Boneless Chicken Breasts
- Salt And Pepper, to taste
- 2 Tablespoons Olive Oil
- 5 cloves Garlic, Thinly Sliced
- ½ cups White Wine
- 1 cup Heavy Cream
- ¼ cups Sun-dried Tomatoes In Oil, Drained And Chopped
- 3 Tablespoons Thinly Sliced Fresh Basil
Preparation
Season chicken with salt and pepper. In a large skillet, saute chicken in olive oil until golden, pretty side down first (about 4 to 5 minutes on each side). Don’t overcook the chicken at this point.
Add garlic and saute until fragrant (about 30 seconds). Add wine, cream, and tomatoes and bring to a boil. Cover and reduce the heat. Simmer for another 2 to 3 minutes.
Remove the chicken from the skillet and cover with foil to keep warm. Add the basil to the sauce and increase the heat. Boil rapidly until it thickens (about 3 minutes).
Spoon the sauce over the chicken and serve.
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