Chicken With Sun-Dried Tomato Cream Sauce

“This is a good, simple, comforting type recipe that I found on Epicurious. The recipe is nice with some rice.”

Ingredients Nutrition


  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.

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