Chicken With Creamy Sun-dried Tomato Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves (1 1/2 lb total)
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1/4 cup drained sun-dried tomato packed in oil, patted dry and coarsely chopped (1/2 oz)
• 3/4 teaspoon hot red 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 black pepper.
• 2 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.
• 3 (chicken will not be cooked through.) transfer with tongs to a plate.
• 4 add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute.
• 5 add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
• 6 add chicken broth and bring to a boil, covered.
• 7 add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 3 minutes approximately.
• 8 transfer chicken with tongs to a platter and keep warm, loosely covered with foil.
• 9 stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
• 10 season with salt and pepper.
• 11 serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.