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1.
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In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds.
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Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil.
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Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender.
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Add the cream and bring to a boil; stirring.
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Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
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2.
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Sprinkle the chicken with salt and pepper on both sides.
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In a large skillet over medium heat, warm oil and saute chicken.
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Press on chicken occasionally with a slotted spatula.
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Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside.
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Transfer to a board; cover and keep warm.
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Discard the fat from the skillet.
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3.
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In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices.
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Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
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4.
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Meanwhile, bring a large pot of lightly salted water to a boil.
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Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
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5.
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Cut each chicken breast into 2 to 3 diagonal slices.
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Reheat the sauce gently if needed.
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Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
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My Note: I marinated my chicken (6 breasts) in buttermilk for a few hours as I do with all my chicken(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that extra moistness.
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Then I mixed 1/2 cup flour with 1 tbsp paprika and dredged chicken in before frying.
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I did it all in one skillet-why dirty more than one pan!
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I sauteed garlic in 4tbsp butter(instead of oil) on low heat then I raised heat to med and added chicken which I cut into strips and browned on all sides.
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Then I added sundried tomatoes and 1 cup mushrooms and sauteed a little longer.
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I followed others and doubled sauce so I added 1 cup chick broth and 1 cup white wine(for a greater flavor) salt, pepper and reduced to low, covered and cooked for 30 minutes.
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I removed chicken added heavy cream with 2 tbsp cornstarch(I like thicker sauce)and fresh basil and cooked to my desired thickness then added chicken back in and tossed on fettuccini.
