chicken w/ sun dried tomato cream sauce

How To Make chicken w/ sun dried tomato cream sauce

• 1

  Pat chicken dry & season with salt & pepper. Heat oil in large skillet over medium high heat until hot but not smoking, brown chicken, turning once, about 6 minutes. (CHICKEN WILL NOT BE COOKED THROUGH) Transfer to a plate; set aside.
• 2

  Add garlic, tomatoes & red pepper flakes to skillet & saute, stirring, until garlic is pale golden in color, about 1 minute.
• 3

  Add wine & boil, stirring & scraping up brown bits, until reduced by half, about 1 minute.
• 4

  Add chicken broth & bring to boil, covered. Add chicken back to skillet with any juices & simmer, covered, until cooked through, about 4 - 5 minutes.
• 5

  Transfer chicken to platter & keep warm, loosely covered with foil.
• 6

  Stir cream & 2 tbsp basil into sauce in skillet & bring to simmer. Trasfer sauce to a blender until almost smooth. Add water if needed to thin to desired consistancy, then season with salt & pepper.
• 7

  Serve sauce over chicken & sprinkle with remaining basil.
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