Tuesday, June 26, 2007

Chicken with Tomato-Basil Cream Sauce

This is something Lissa makes a lot so I wanted to try it. I served it with angel hair pesto.

Sabrina 10
Hunter 8
Corrine 10 1/2

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.


Teresa said...

It looks GREAT Brie and thats good you all liked it, i need to make it and try it b/c i have a ton of chicken!!

Lissa said...

Oh you made it!! =) =)
I'm glad to see everyone gave it good ratings too. LOL!
We really love it here!

Anonymous said...

that looks awesome!! the two together look really good too

Anonymous said...

oh this looks sooo good, both the chicken and pasta! i have to try this sometime!!!!!