Chicken with Tomato and Basil Cream Sauce
Serves 4
Ingredients
- 2 large boneless skinless chicken breasts about 1–½ pounds, sliced in half lengthwise
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon olive oil
- 1 tablespoon minced fresh garlic
- 1 cup half and half
- 1 14.5-ounce can diced tomatoes, undrained
- ¾ cup grated Parmesan cheese
- ¼ teaspoon Italian seasoning
- ½ cup loosely packed chopped or julienned basil
Instructions
- Season sliced chicken breasts on each side with salt and pepper.
- Heat olive oil in a large skillet over medium high heat. Add chicken and cook until golden brown, cooked through and no longer pink (about 4 minutes on each side depending upon thickness).
- Transfer chicken to a plate and set aside. In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
- Add half and half and diced tomatoes with juices, Parmesan cheese and Italian seasoning. Stir well to combine.
- Bring to a boil, then reduce heat to maintain a simmer. Simmer for 4-5 minutes, or until slightly thickened (stirring frequently).
- Remove skillet from heat and stir in fresh basil. Season cream sauce with salt and pepper, if desired. Return chicken to skillet. Serve over your favorite pasta, if desired.