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Chicken In Sun-Dried Tomato Cream Sauce

Chicken In Sun-Dried Tomato Cream Sauce is a chicken recipe made with Butter, Chicken Stock Or Low Salt, Heavy Cream, and Vegetable Oil. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 1 cup
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   Snip the tomatoes into bite-size pieces.

2. 2

   Melt the butter in a saucepan over low heat; add the garlic and cook for 30 seconds.

3. 3

   Add 3/4 cup of the stock and the tomatoes.

4. 4

   Bring to a boil.

5. 5

   Reduce the heat and simmer, uncovered, over medium heat for about 10 minutes or until the tomatoes are tender.

6. 6

   Add the cream and bring to a boil, stirring.

7. 7

   Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. (The sauce can be kept, covered, for 1 day in the refrigerator.

8. 8

   Heat again over low heat.)

9. 9

   Sprinkle the chicken with salt and pepper on both sides.

10. 10

    Heat the oil in a large, heavy skillet over medium-high heat.

11. 11

    Add the chicken and saute, pressing on the chicken occasionally with a slotted spatula, for about 4 minutes per side or until the meat feels springy and is no longer pink inside (cut to check).

12. 12

    Transfer to a board; cover and keep warm.

13. 13

    Discard the fat from the skillet.

14. 14

    Add the remaining stock and bring to a boil, stirring up the pan juices.

15. 15

    Boil to reduce slightly, then add to the sauce.

16. 16

    Stir in the basil.

17. 17

    Taste and adjust the seasoning.

18. 18

    Meanwhile, cook the pasta, uncovered, in a large port of boiling salted water over high heat, stirring occasionally (about 1 to 2 minutes for fresh or 3 to 5 minutes for dried fettucine), or until tender but firm to the bite (al dente).

19. 19

    Drain, transfer to bowl and toss with 3 or 4 tablespoons of the sauce.

20. 20

    Cut each chicken breasts into 2 or 3 diagonal slices.

21. 21

    Reheat gently in the sauce if needed.

22. 22

    Transfer the pasta to serving plates, top with the chicken and coat with sauce.