Chicken With Creamy Sun-Dried Tomato Sauce

1. 1

   Pat chicken dry and season with salt and black pepper.

2. 2

   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.

3. 3

   (Chicken will not be cooked through.) Transfer with tongs to a plate.

4. 4

   Add garlic, tomatoes, and red pepper flakes to skillet and saute, stirring, until garlic is pale golden, about 1 minute.

5. 5

   Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.

6. 6

   Add chicken broth and bring to a boil, covered.

7. 7

   Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 3 minutes approximately.

8. 8

   Transfer chicken with tongs to a platter and keep warm, loosely covered with foil.

9. 9

   Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.

10. 10

    Season with salt and pepper.

11. 11

    Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.