This was good. Like really, really good. It came together pretty easily and tasted like something I’d order in a restaurant. JW doesn’t like sun-dried tomatoes (anyone surprised? me neither) but he really liked this.
The sauce is pureed together so the sun-dried tomatoes just give it a very deep tomato flavor without screwing with the texture. With fresh basil, heavy cream, white wine, garlic, and sun-dried tomatoes, it has a wonderful balance of complex flavors that work together really well.
The original recipe calls for chicken, which we used and enjoyed, but in the future I will probably just double the sauce and use it over pasta on its own. It’s so stellar that it really doesn’t need the chicken.
Chicken with Sun-Dried Tomato Cream Sauce (Original recipe here)
- 4 boneless skinless chicken breast halves (1 1/2 lbs total)
- 1 Tbsp olive oil
- 4 garlic cloves, minced
- 1/4 cup sun-dried tomatoes, packed in oil – drain, pat dry, and coarsely chop (I used a 10-12 oz jar)
- 1/4 cup dry white wine
- 3/4 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup fresh basil, thinly sliced
Pat chicken dry and season with salt and black pepper.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total (chicken will not be cooked through). Transfer chicken with tongs to a plate.
Add garlic and tomatoes to the skillet and sauté, stirring, until garlic is pale golden, about 1 minute.
Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
Add chicken broth and bring to a boil, covered.
Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes.
Transfer chicken to a platter and keep warm, loosely covered with foil.
Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
Transfer sauce to a deep heatproof bowl or 1-quart glass measure (I used a tall plastic pitcher to minimize tomato flying all over my kitchen) and purée with an immersion blender until almost smooth. Alternatively, you can use a standard blender or food processor.
If necessary, add water to thin to desired consistency, then season with salt and pepper.
Serve sauce over chicken, and/or pasta if desired.
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