Chicken With Sun-dried Tomato Cream Sauce

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves (1.5 lbs total)
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1/4 cup drained sun-dried tomato, patted dry and coarsely chopped (packed in oil, 1/2 oz.)
• 3/4 teaspoon dried hot pepper flakes
• 1/4 cup dry wine
• 3/4 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup thinly sliced fresh basil

Recipe

• 1 pat chicken dry and season with salt and pepper.
• 2 heat oil in 12-inch heavy skillet over moderately high heat until hot but not smoking.
• 3 brown chicken, turning once, about 6 minutes total (chicken will not be cooked through).
• 4 transfer chicken with tongs to a plate.
• 5 add garlic, tomatoes, and red pepper flakes to skillet and saute, stirring, until garlic is pale golden, about 1 minute.
• 6 add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
• 7 add chicken broth, bring to a boil, covered.
• 8 add chicken to skillet, with the juices on plate, and simmer, covered, until just cooked through, 4-5 minutes.
• 9 transfer chicken to a platter and keep warm, loosely covered with foil.
• 10 stir cream and 2 tablespoons basil into sauce and bring just to a simmer.
• 11 transfer sauce to deep heatproof bowl and puree with an immersion blender until almost smooth (or blend sauce in a blender).
• 12 if necessary, add water to thin to desired consistency, then season with salt and pepper.
• 13 serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.