1/2 cup fresh basil leaves, torn into 1 inch pieces
1/2 tsp white vinegar
DIRECTIONS
Mix the flour, 1/2 tsp salt, and 1/4 tsp black pepper in a shallow dish and then aside.
Pat the chicken dry with paper towels and then dredge the chicken in the flour.
Heat a 10-inch skillet over medium-high heat and add the oil.
Shake off any excess flour from the chicken then lay the chicken in the hot pan.
Cook on one side for 3 minutes, then turn each breast over and lower the heat to medium and cook for 4 minutes on the other side. The chicken breasts should be lightly browned on the outside, but not cooked through yet.
Add sliced garlic, tomatoes, and white wine to the pan then cook until the wine has evaporated, about 3 minutes.
Add the chicken stock, heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper to the pan and cook for about 5 minutes or until the sauce is thickened and the chicken is cooked through.
Turn off the heat and stir in the basil and vinegar then taste the sauce and season with salt and pepper, if needed.
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