CHICKEN WITH TOMATO AND BASIL CREAM SAUCE

Here’s an easy, saucy meal with slow-cooked deep flavor. It’ll be hard to believe that Chicken with Tomato and Basil Cream Sauce is actually a 30 minute meal. The chicken is perfectly tender and juicy, and the easy cream sauce is over-the-top in complex Italian flavor thanks to quick-caramelized tomatoes and fresh basil.
As I mentioned, this dish is ready and perfect in 30 minutes, and if you need it on the table right after the sauce is added, it’ll look like this and still taste Amazing!:
But if you need more time to make a salad or additional side dishes? Well, just cover the skillet and place it back in the 250 degree oven for 20 to 40 minutes more and look what happens. Everything melds together for even more beautiful color and flavor. Either way is over-the-top, trust me. If you do cook the dish further in the oven, the tomato infused olive oil and the cream will separate a bit. No worries, just give a quick stir. Sprinkle with more basil and some toasted pine nuts, if desired.

Ingredients

• 1 cup chicken broth
• 1/4 cup white wine
• Juice from one lemon
• 2 cups whipping cream
• 2 Tablespoons butter
• 3/4 teaspoons sea salt
• 1/4 teaspoon black pepper
• 1/2 cup freshly grated Parmesan cheese
• 2 Tablespoons olive oil divided
• 3 or 4 chicken breasts pounded thin for even cooking
• 1/4 cup all-purpose flour for dredging the chicken, use cornstarch for gluten-free
• Salt and pepper
• 3 to matoes sliced to 1/4" thickness
• 2 or 3 garlic cloves minced
• 3 Tablespoons fresh basil more if desired
• More Parmesan cheese to taste
• Optional: Add some toasted pine nuts at serving

Instructions

1. Heat oven to 250F degrees.
2. In a medium sauce pan, heat chicken broth and white wine over medium-high heat. Boil until reduced by one third, about 5 minutes.
3. Reduce heat to medium-low, add lemon juice and whipping cream. Heat to a slow simmer and then add butter, one tablespoon at a time. Lower heat a bit and continue on a very low simmer, whisking occasionally while you make the chicken and tomatoes.
4. After chicken has been pounded to an even thickness, heat 1 tablespoon of the oil in a 12" skillet on medium-high heat. Lightly dredge chicken in the flour mixture, shaking extra flour off before placing chicken in pan. Heat chicken over medium-high heat until cooked through, about 4 minutes on each side. Place chicken on an oven-safe plate, cover with foil and place in oven to keep warm.
5. In the same pan you cooked the chicken (do not wash out the pan), add the last tablespoon of oil and lower heat to medium. Add the tomatoes in a single layer, adding salt and pepper as desired. Let cook until tomatoes start to disintegrate and caramelize, about 4 minutes.
6. .......................

for full instruction please see : gooddinnermom.com

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