Chicken With Sun-Dried Tomato Cream Sauce

1. 1

   Pat dry chicken and season with salt and pepper.

2. 2

   Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point).

3. 3

   Transfer chicken to a plate.

4. 4

   Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.

5. 5

   Add broth, cover, and bring to a boil.

6. 6

   Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).

7. 7

   Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil.

8. 8

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

9. 9

   Transfer sauce to a heatproof bowl and puree with a hand blender.

10. 10

    Add water if necessary to reach desired consistency.

11. 11

    Season sauce with salt and pepper.

12. 12

    Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.