4 boneless chicken breasts
3 large garlic cloves, thinly sliced
1 c. dry white wine
2/3 c. heavy whipping cream
1/2 c. sun-dried tomatoes packed in oil
2 T. oil from sun-dried tomatoes packed in oil
6 T. fresh basil, thinly sliced
Saute chicken for 4 minutes on each side. Add garlic and cook for about 30 seconds. Stir in wine, cream, and tomatoes; bring to a boil; cover; reduce heat and simmer until chicken is cooked through. Transfer chicken to serving plates. Add basil to sauce; increase heat and boil for 2 minutes. Season to taste. Spoon over chicken and serve immediately. Serve over pasta.
From the kitchen of ... Mark & Shannon
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