4 boneless, skinless chicken breast halves (about 1 1/4 pounds), pounded, if desired
3 tablespoons of butter
2 plum tomatoes, chopped
1 small onion, chopped
1/4 teaspoon salt
1/4 cup dry white wine or chicken broth
1/2 cup whipping or heavy cream
2 tablespoons loosely packed fresh basil leaves, cut in thin strips
Season chicken, if desired, with salt and ground black pepper.
In 12 inch nonstick skillet, melt 2 tablespoons of butter over medium high heat and cook chicken 8 minutes or until chicken is no longer pink, turning once. Remove chicken and set aside.
In same skillet, melt remaining 1 tablespoon of butter and cook tomatoes, onion and salt, stirring occasionally, 3 minutes or until tomatoes are tender. Stir in wine and cook, stirring occasionally, 2 minutes or until wine evaporates. Stir in cream. Reduce heat to low and return chicken to skillet. Simmer uncovered 4 minutes or until sauce is thickened and chicken is heated through. Garnish with basil.
Favorite Brand Name Country Italian Cookbook
Serves 4
