Braised Chicken in Sun-Dried Tomato Cream


A wonderful Provencal style entree  This recipe serves 2


  • 2 halves chicken breasts, skinless and boneless Chicken, broilers or fryers, breast, meat only, raw
  • 1 Tbs oil from oil packed sundried tomatoes Tomatoes, sun-dried, packed in oil, drained
  • 3 large garlic cloves, thinly sliced Garlic, raw
  • 1/2 cup dry white wine Alcoholic beverage, wine, table, white
  • 1/3 cup whipping cream Cream, fluid, heavy whipping
  • 1/8 cup oil-packed sundried tomatoes (packed tightly), thinly slliced
  • 9 Tbs fresh basil, thinly sliced Spices, basil, ground


Step 1

Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium high heat .Add chicken to skillet and saute until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve


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