Chicken With Sun-Dried Tomato Cream Sauce

1. 1

   Pat chicken dry and season with salt and pepper.

2. 2

   Heat oil in 12-inch heavy skillet over moderately high heat until hot but not smoking.

3. 3

   Brown chicken, turning once, about 6 minutes total (chicken will not be cooked through).

4. 4

   Transfer chicken with tongs to a plate.

5. 5

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

6. 6

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

7. 7

   Add chicken broth, bring to a boil, covered.

8. 8

   Add chicken to skillet, with the juices on plate, and simmer, covered, until just cooked through, 4-5 minutes.

9. 9

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

10. 10

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

11. 11

    Transfer sauce to deep heatproof bowl and puree with an immersion blender until almost smooth (or blend sauce in a blender).

12. 12

    If necessary, add water to thin to desired consistency, then season with Salt and pepper.

13. 13

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

* Per serving · 4 servings · Values may vary.

No additional tips available.