Chicken in Tomato Basil Cream Sauce
Servings 4 people
Ingredients
- 1 Tbsp. olive oil
- 4 boneless skinless chicken breast fillets pounded to an even thickness
- salt and pepper
- 1 Tbsp. unsalted butter
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 8 oz. button mushrooms sliced
- 1 16- oz. can diced tomatoes not drained
- 1/2 cup fresh basil cut into chiffonade (or 1 Tbsp. dried basil)
- 1/2 tsp. salt or to taste
- 1/2 tsp. fresh ground black pepper
- 1/2 cup heavy cream
Instructions
- Heat oven to 400° F. Lightly season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 3 to 4 mintes per side. Remove from skillet and place in a 13"x 9" baking pan.
- Reduce heat to medium and melt butter in skillet. Cook onion, garlic, and mushrooms in butter until tender. Increase heat to high and add tomatoes, basil, salt, and pepper. Simmer until liquid is almost cooked off. Add cream and cook until slightly thickened.
- Pour sauce over chicken in baking pan and bake, covered, at 400° F for 20 minutes, or until chicken is no longer pink.