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1
Pat chicken dry and season with salt and black pepper.
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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.
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3
(Chicken will not be cooked through.)
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4
Transfer with tongs to a plate.
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5
Add garlic, tomatoes, and red pepper flakes to skillet and saute, stirring, until garlic is pale golden, about 1 minute.
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6
Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
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7
Add chicken broth and bring to a boil, covered.
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8
Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes.
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9
Transfer chicken with tongs to a platter and keep warm, loosely covered with foil.
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10
Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
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11
Transfer sauce to a deep heatproof bowl or 1-quart glass measure and puree with an immersion blender until almost smooth.
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12
(Alternatively, blend sauce in a standing blender.
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13
Use caution when blending hot liquids.)
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14
If necessary, add water to thin to desired consistency, then season with salt and pepper.
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15
Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.
