Tuesday, June 13, 2006

Chicken with Sun dried Tomato Cream Sauce

Mmm...if you like the tomatoe bisque from La Madeline, then you will love this dish! The sun dried tomatoes give it a nice sweet/tangy flavor which pairs well with the basil. I would pair this with some nice crusty french bread.

4 boneless skinless chicken breasts (about 1 ½ pound chicken)
2 tbsp olive oil
4 garlic gloves, minced
¼ cup drained sun dried tomatoes, patted dry and coarsely chopped
½ tsp red pepper flakes
½ cup white wine (I used yellow tail)
¾ cups chicken broth
½ cup heavy cram
¼ cup thinly sliced fresh basil (I used that basil paste from Target..worked just as good)

Season chicken with salt and pepper.

Heat oil in a large skillet over medium high heat (should be hot, but not smoking), then brown chicken, turning once, about 6 minutes on each side (Chicken will NOT be cooked through). Transfer with tongs to a plate.

Add garlic, tomatoes, and red pepper flakes to skillet and saute, stirring, until garlic is pale golden (about one minute). Add wine and boil, stirring and scrapping up brown bits, until reduced by at least half (about one minute). Add chicken broth and bring to a boil, cover.

Cut up chicken into nice bite size pieces and then add chicken to the skillet, simmer until cooked through (about 5 minutes). Transfer chicken to a platter and keep warm, loosely cover with foil.

Stir cream and basil into the skillet and bring to a simmer. Transfer the sauce to a deep heatproof bowl and puree with a blender. (I just poured mine into the Kitchen Aid Blender and pureed from there. Make sure to get some of the tomaotes in the blender.) Season with salt and pepper to taste.

Serve sauce over chicken!

Adam's Comments: It has kind of a tangy-ness to the cream sauce that makes it really unique. Good stuff.


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