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Chicken With Sun-dried Tomato Cream Sauce

You can never have enough Chicken recipes in your collection. This one is great with pasta.

4 boneless skinless chicken breast halves
1 tablespoon olive oil
4 garlic cloves minced
1/4 cup sun-dried tomatoes, oil-packed patted dry and coarsely chopped
1/8 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 fresh basil thinly sliced

Yields: 4 Servings

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 saute, 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 puree with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender.) If necessary add more chicken broth or water to thin to desired consistency, then season with salt and pepper.

Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil. Serve over white rice or pasta. This sauce is a good amount for about three chicken breasts, but I would increase the quantities for 4 breasts, especially if you serve it over pasta.

Per Serving (excluding unknown items): 248 Calories; 12g Fat (44.5% calories from fat); 29g Protein; 3g Carbohydrate; 1g Dietary Fiber; 89mg Cholesterol; 245mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.