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Chicken with Sun-Dried Tomato Cream Sauce

Posted by Solitary Dancer on January 22, 2008

Chicken with Sun-Dried Tomato Cream Sauce
by: Epicurious


4 boneless skinless chicken breast halves (1.5 lbs total)
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup drained sun-dried tomatoes, patted dry and coarsely chopped (packed in oil, 1/2 oz.)
3/4 teaspoon dried hot pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil


1. Pat chicken dry and season with salt and pepper.
2. Heat oil in 12-inch heavy skillet over moderately high heat until hot but not smoking.
3. Brown chicken, turning once, about 6 minutes total (chicken will not be cooked through).
4. Transfer chicken with tongs to a plate.
5. Add garlic, tomatoes, and red pepper flakes to skillet and saute, stirring, until garlic is pale golden, about 1 minute.
6. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
7. Add chicken broth, bring to a boil, covered.
8. Add chicken to skillet, with the juices on plate, and simmer, covered, until just cooked through, 4-5 minutes.
9. Transfer chicken to a platter and keep warm, loosely covered with foil.
10. Stir cream and 2 tablespoons basil into sauce and bring just to a simmer.
11. Transfer sauce to deep heatproof bowl and puree with an immersion blender until almost smooth (or blend sauce in a blender).
12. If necessary, add water to thin to desired consistency, then season with Salt and pepper.
13. Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.


2 Responses to “Chicken with Sun-Dried Tomato Cream Sauce”

  1. transmog said

    Stolen from epicurious

  2. Stolen? No, not intentionally. I found this on Recipezaar and gave credit to the poster. But, I did check around and found it on Epicurious. So, the true credit has been given. The link has been changed.


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