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You can’t go wrong with this recipe! It is one of those comforting recipes that are especially delicious on cold days. The mixture of spices, tomato and cream is delicious, and the best thing is that it is super easy and quick to make. We enjoy it most with pasta, but you can serve it over rice.

Helga

Tomato Basil Chicken

Makes 4 servings

Ingredients:
2 tablespoons olive oil
6 boneless skinless chicken breast pieces (see note)
salt and pepper
½ cup white wine
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon black pepper
1 pinch crushed red pepper flakes (optional)
14 oz can of crushed tomatoes
1 cup pureed tomato
1 cup heavy cream
fresh basil as garnish
Grated Parmesan cheese, for serving

Preparation:

1. If the chicken breasts are large, then only use 3 breasts and halve them lengthwise, so that you have two thinner pieces. Otherwise, if the breasts are small and fairly even in size, you can just pound them with a mallet to even them out for uniform cooking.
2. Heat 1 tbsp oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Brown chicken breasts on each side for 4 minutes. Set aside.
3. Deglaze the brown bits from the pan by adding the wine, scrape off the bottom of the pan with a rubber spatula. Add the garlic, salt, dried 1basil, pepper and pepper flakes if using. Cook 1 minute. Add diced tomatoes and pureed tomatoes.
4. Lower the heat to medium low. Next, add the cream. Stir to combine. Add the chicken breasts back to the pan. Bring to a low simmer and let cook for 8-10 minutes. Serve over pasta with chopped fresh basil and parmesan cheese.

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)