Chicken with Tomato and Basil Cream Sauce
"This dish is ALMOST a one skillet meal. The sauce is started in a saute' pan and then poured over everything in the skillet. Serve with vegetables, over noodles or rice. Best of all, it's ready in under 30 minutes...."
INGREDIENTS
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1 cup chicken broth
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1/4 cup white wine
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Juice from one lemon
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2 cups whipping cream
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2 Tablespoons butter
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3/4 teaspoons sea salt
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1/4 teaspoon black pepper
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1/2 cup freshly grated Parmesan cheese
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2 Tablespoons olive oil, divided
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3 or 4 chicken breasts, pounded thin for even cooking
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1/4 cup all-purpose flour (for dredging the chicken, use cornstarch for gluten-free)
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Salt and pepper
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3 tomatoes, sliced to 1/4" thickness
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2 or 3 garlic cloves, minced
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3 Tablespoons fresh basil, more if desired
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More Parmesan cheese, to taste
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Optional: Add some toasted pine nuts at serving
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