Tuesday, January 22, 2019

Chicken with Tomato and Basil Cream Sauce






Chicken with Tomato and Basil Cream Sauce






dish is ALMOST a one skillet meal. The sauce is started in a saute' pan and then poured over everything in the skillet. Serve with vegetables, over noodles or rice. Best of all, it's ready in under 30 minutes.
Ingredients
·         1 cup chicken broth
·         1/4 cup white wine
·         Juice from one lemon
·         2 cups whipping cream
·         2 Tablespoons butter
·         3/4 teaspoons sea salt
·         1/4 teaspoon black pepper
·         1/2 cup freshly grated Parmesan cheese
·         2 Tablespoons olive oil divided
·         3 or 4 chicken breasts pounded thin for even cooking
·         1/4 cup all-purpose flour for dredging the chicken, use cornstarch for gluten-free
·         Salt and pepper
·         3 to matoes sliced to 1/4" thickness
·         2 or 3 garlic cloves minced
·         3 Tablespoons fresh basil more if desired
·         More Parmesan cheese to taste
·         Optional: Add some toasted pine nuts at serving

Instructions
1.   Heat oven to 250F degrees.
2.   In a medium sauce pan, heat chicken broth and white wine over medium-high heat. Boil until reduced by one third, about 5 minutes.
3.   Reduce heat to medium-low, add lemon juice and whipping cream. Heat to a slow simmer and then add butter, one tablespoon at a time. Lower heat a bit and continue on a very low simmer, whisking occasionally while you make the chicken and tomatoes.
4.   After chicken has been pounded to an even thickness, heat 1 tablespoon of the oil in a 12" skillet on medium-high heat. Lightly dredge chicken in the flour mixture, shaking extra flour off before placing chicken in pan. Heat chicken over medium-high heat until cooked through, about 4 minutes on each side. Place chicken on an oven-safe plate, cover with foil and place in oven to keep warm.
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Full instructions: Click here