Braised Chicken In Sun-Dried Tomato Cream Sauce

1. 1

   Wash and pat dry chicken, sprinkly with salt and pepper.

2. 2

   Heat Oil from tomatoes in a heavy skillet, over medium heat.

3. 3

   Add chicken to skillet and saute until golden, about 4 minutes per side.

4. 4

   Add garlic and stir 30 seconds--do not brown garlic.

5. 5

   Add white wine, cream, pepper, and tomatoes, and bring to a boil.

6. 6

   Cover skillet, reduce heat to medium-low, and simmer until chicken is just cooked through, about 3-5 minutes.

7. 7

   Transfer chicken to plates.

8. 8

   Add most of basil to sauce in skillet.

9. 9

   Increase heat and boil until sauce thickens enough to coat spoon, and peppers and tomatoes are soft-about 2-5 minutes. (seems to take longer for me).

10. 10

    Season sauce to taste with salt and pepper, spoon over chicken and top with fresh basil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.