Chicken & Tomato Basil Cream Sauce
This recipe has all the things I love in it. The chicken was so moist, tender, full of flavor and lightly covered in a cream sauce that was out of this world. It is made in one pan on the top of the stove. This is definitely one recipe that will impress anyone you are cooking for.
Adapted from: Favorite Brand Name Country Christmas
Ingredients
If the chicken is thick, pound it with
the flat part of a meat tenderizer making
them all about the same thickness.
Salt and pepper the chicken breasts.
In a large heavy skillet over medium
heat, melt 2 Tbsp butter then add the
seasoned chicken and diced onion.
Cook the chicken about 8 minutes,
turning once, or until it is no
longer pink inside.
Remove the chicken to a plate.
Leave all the onions and liquid in the pan.
Melt 1 Tbsp of butter in the pan.
Add the diced tomatoes and basil.
Cook for 3 minutes, stirring occasionally,
or until tomatoes are tender.
Stir in the chicken broth and cook for
about 2 minutes, stirring occasionally.
Add the cream and stir.
Reduce the heat to low and add the
cooked chicken breasts. Simmer,
uncovered, for about 4 minutes or
until the chicken is hot.
Place the chicken on a plate.
Pour all of the remaining cream sauce
evenly on top of the chicken and serve.
Chicken & Tomato Basil Cream Sauce
http://www.InDianesKitchen.com
Ingredients
- 4 boneless chicken breasts (about 1-1/4 lb)
- 3 Tbsp butter, divided
- 2 plum tomatoes, diced
- 1 small onion, peeled and diced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup chicken broth
- 1/2 cup heavy cream
- 2 tsp dried basil
- fresh parsley for garnish
Directions
- If the chicken is thick or different thicknesses, pound it with a meat tenderizer using the flat side so they are the same thickness.
- Salt and pepper the chicken.
- In a large heavy skillet over medium heat, melt 2 Tbsp of butter.
- Add the chicken and diced onion to the skillet.
- Cook the chicken for about 8 minutes, turning once, or until the chicken is no longer pink inside.
- Remove the chicken to a plate leaving the onions and liquid in the skillet.
- Melt remaining 1 Tbsp of butter in the pan.
- Add the diced tomatoes and basil. Cook for 3 minutes, stirring occasionally, or until the tomatoes are tender.
- Stir in the chicken broth and cook for about 2 minutes, stirring occasionally.
- Add the heavy cream and stir.
- Turn the heat to low, put the chicken back in the pan. Simmer, uncovered, for about 4 minutes or until the chicken is hot.
- Place the chicken on a plate and pour the cream sauce evenly over the chicken then serve.
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Categories: Chicken, Vegetables/Slaws/Salads
This looks great!!
Thanks we all loved it!
This looks so good! I love basil in chicken.
Me too! We grow our own basil (and other herbs). I dehydrate them and use them all year long. Thanks so much Jonetta!
Wonderful recipe, and one pot! Looks delicious!
Thanks I love one pot meals!
Looks lovely, can’t wait to try this one!
Thank you CK you won’t be sorry!
Cream is marvellous anyhow – thank you, Diane ! 🙂 YOU are marvellous and generous 🙂
You are always so kind!!! Thank you so much!
How delish does that look??
Thank you Erica we all loved it!
Hmm – looks delicious and as I read this I thought “intermediate” … 🙂
I made it intermediate because it was one that needed a lot of stirring and watching so nothing would burn. I is easy to make but you just can’t throw it in the skillet and leave it. Have to babysit this one…lol
You had me at the title! It’s 1:30 am and now I’m starving! 😉
Looks delish
All I can say is yum. I love chicken and this looks like a delicious and easy way to cook and serve it. Another one to pin and try with the kids.
Thank you! I made this for the grandkids and they loved it.
I think mine would too.
Looks amazing Diane!