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Chicken with Tomato-Basil Cream Sauce Recipe

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This recipe for Chicken with Tomato-Basil Cream Sauce, by , is from The Lamb Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Westerfield
Added: Thursday, February 3, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless,skinless chicken breast halves (pounded)
3 tbsp. butter
2 plum tomatoes, chopped
1 small onion chopped
1/4 tsp. salt
1/2 c. dry-white wine or chicken broth(better with the wine)
1/2 c. whipping or heavy cream
2 tbsp. loosely packed fresh basil leaves cut in thin strips

Directions:
Directions:
Season chicken with salt & ground black pepper
Melt 2 tbsp. butter over medium-high heat & cook chicken until it is no longer pink, turning once. Remove chicken & set aside.

In same skillet, melt remaining 1 tbsp. butter & cook tomatoes,onion & salt, stirring occasionally, until tomatoes & onions are tender, stir in wine & cook, stirring occasionally, until wine evaporates. Stir in cream, reduce heat to low & return chicken to skillet. Simmer uncovered 4 minutes or until sauce is thickened & chicken is heated through.

Garnish with basil.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes +
Personal Notes:
Personal Notes:
I serve this over angel hair pasta- if you like more of the sauce (which I do) add more wine and heavy cream

 

 

 

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