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Wednesday, August 8, 2007

Chicken with Tomato Basil Cream Sauce


This recipe was snagged from Brie's Blog. It looked so yummy when she made it I HAd to give it a try, I served it over rice and it was a hit, very yummy! This ones a keeper for sure.

Chicken with Tomato Basil Cream Sauce

from: Brie's Blog Lissa

Ingredients

4 boneless, skinless chicken breast halves (about 1-1/4 pounds), pounded
3 tablespoons butter, divided
2 plum tomatoes, chopped
1 small onion, chopped
1/4 teaspoon salt
1/4 cup chicken broth
1/2 cup whipping or heavy cream
2 tablespoons loosely packed fresh basil leaves, cut in thin strips

Season chicken, if desired, with salt and ground black pepper.In 12-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat and cook chicken 8 minutes or until chicken is thoroughly cooked, turning once. Remove chicken and set aside.In same skillet, melt remaining 1 tablespoon butter and cook tomatoes, onion and salt, stirring occasionally, until tomatoes are tender. Stir in broth and cook, stirring occasionally, 2 minutes. Stir in cream. Reduce heat to low and return chicken to skillet. Simmer uncovered 4 minutes or until sauce is thickened and chicken is heated through. Garnish with basil.

2 comments:

Brie said...

Oh I'd like to have this again! Yummy=)

Just Shar said...

is this Melissa's original recipe? i've made this and it's sooo good.. better than any restaurant!