Sponsors
Hottest Photos
Chicken with Sun-Dried Tomato Cream Sauce
If you like to experiment make this delicious recipe. It is very good and with a glass of wine, French bread and salad you won't be asked for more!
Ingredients
- 4 boneless skinless chicken breast halves (1 1/2 pound total)
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 ounce), patted dry and coarsely chopped
- 3/4 teaspoon dried hot red pepper flakes
- 1/4 cup dry white wine
- 3/4 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup thinly sliced fresh basil
- Pat chicken dry and season with salt and black pepper. 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. (Chicken will not be cooked through.) Transfer with tongs to a plate.
- Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.
- Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
- Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender. Use caution when blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt and pepper.
- Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.
(Source: epicurious.com)
Others
Add to favorites
Comments (
1)
Random Media
Sponsors
Post your comment:
Related Media
Sponsors
USEFUL RESOURCES
OTHER POPULAR MEDIA