Chicken & Tomato Basil Cream Sauce

 

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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

 

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Ingredients

 

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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.

 

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In a large heavy skillet over medium

heat, melt 2 Tbsp butter then add the

seasoned chicken and diced onion.

 

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Cook the chicken about 8 minutes,

turning once, or until it is no

longer pink inside.

 

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Remove the chicken to a plate.

 

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Leave all the onions and liquid in the pan.

 

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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.

 

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Stir in the chicken broth and cook for

about 2 minutes, stirring occasionally.

 

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Add the cream and stir.

 

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Reduce the heat to low and add the

cooked chicken breasts. Simmer,

uncovered, for about 4 minutes or

until the chicken is hot.

 

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Place the chicken on a plate.

 

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Pour all of the remaining cream sauce

evenly on top of the chicken and serve.

 

Chicken & Tomato Basil Cream Sauce

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

1B0E9978-7EF7-41DB-9894-C2B6B6BC0175

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

  1. If the chicken is thick or different thicknesses, pound it with a meat tenderizer using the flat side so they are the same thickness.
  2. Salt and pepper the chicken.
  3. In a large heavy skillet over medium heat, melt 2 Tbsp of butter.
  4. Add the chicken and diced onion to the skillet.
  5. Cook the chicken for about 8 minutes, turning once, or until the chicken is no longer pink inside.
  6. Remove the chicken to a plate leaving the onions and liquid in the skillet.
  7. Melt remaining 1 Tbsp of butter in the pan.
  8. Add the diced tomatoes and basil. Cook for 3 minutes, stirring occasionally, or until the tomatoes are tender.
  9. Stir in the chicken broth and cook for about 2 minutes, stirring occasionally.
  10. Add the heavy cream and stir.
  11. Turn the heat to low, put the chicken back in the pan. Simmer, uncovered, for about 4 minutes or until the chicken is hot.
  12. Place the chicken on a plate and pour the cream sauce evenly over the chicken then serve.

http://www.InDianesKitchen.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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