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Creamy Tomato-Basil Chicken
Pan seared chicken breasts simmered in a cream sauce with fresh tomatoes and basil.
servings: 3
total time: 20 minutes
recipe by: Rae
Ingredients
- 3 boneless, skinless chicken breasts
- pinch salt
- pinch pepper
- 1/2 cup flour
- 2 TBSP olive oil
- 1 TBSP sliced garlic
- 8 oz Campari tomatoes, quartered
- 2 TBSP white wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1/2 tsp salt
- dash pepper
- 1/2 cup basil leaves, torn into 1 inch pieces
- 1/2 tsp white vinegar
Directions
- Pat the chicken dry with paper towels and then sprinkle with salt and pepper and dredge in the flour.
- Heat a 10-inch skillet over medium high heat and add the oil. Dust off the excess flour and add the chicken to the pan. Cook on one side for 3 minutes, then turn each breast over and lower the heat to medium and cook for 4 minutes. The chicken should be golden brown, but will still be raw inside.
- Add sliced garlic, tomatoes, and white wine. Cook until the wine has evaporated, about 3 minutes. Add the chicken stock, heavy cream, salt, and pepper. Cook for about 5 minutes until the sauce is thickened and the chicken registers 165 degrees F internal temperature.
- Turn off the heat and stir in the basil and vinegar. Taste the sauce and season with salt and pepper if needed.
- Serve the chicken with the sauce.
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