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Chicken w/Sun Dried Tomato Pesto or Cream Sauce
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Ingredients | |
1/4 cup | pesto and an extra 1/4 chicken broth OR |
1/4 cup | heavy cream |
1/4 cup | dry white wine |
4 | boneless skinless chicken breasts |
1 tbsp | olive oil |
4 | garlic cloves, minced |
1/4 cup | drained sun dried tomatoes |
(patted dry & coarsely chopped) | |
1/8 tsp | dried hot red pepper flakes |
3/4 cup | chicken broth |
1/4 cup | thinly sliced fresh basil |
Directions
Pat chicken fry & season w/s&p
Heat oil in a 12" (heavy) skillet over moderately high heat until hot but not smoking - then brown chicken, turning once (about 6 mins - chicken should not be cooked through).
Transfer w/tongs to a plate.
Add garlic, tomatoes, & red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 min.
Add wine or broth and boil, stirring and scraping up brown bits, until reduced by half, about 1 min.
Add 3/4 cup chicken broth and bring to a boil, covered.
Add chicken to skillet w/any juices accumulated on plate & simmer, covered, until just cooked through, 4 to 5 mins.
Transfer chicken w/tongs to a platter and keep warm, loosely covered w/foil.
Stir cream & 2 tablespoons basil into sauce in skillet and bring just to a simmer.
Transfer sauce to a deep heatproof bowl or 1 qt glass measure & purée with a blender until almost smooth. If necessary add water to thin to desired consistency, then season w/s&p.
Serve sauce over chicken & sprinkle w/remaining 2 tablespoons of basil.
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