Braised Chicken in Sun-Dried Tomato Cream

My son, Christian, LOVES my adaptation of this easy recipe from a 1997 issue of Bon Appetit Magazine. I know you’ll love it too. Serves 6.

INGREDIENTS

• 6 skinless boneless chicken breast halves

• 2 Tablespoons oil from oil-packed sun-dried tomatoes

• 6 garlic cloves, minced

• 1/3 cup white wine or vermouth

• 2/3 cup chicken broth

• 1 cup heavy cream

• 1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced

• 1/2 cup fresh basil, thinly sliced

• kosher salt & pepper to taste

• 1 lb dried fettuccine or pasta of choice

PREPARATION

1. Prepare a large pot of salted water for fettuccine.

2. Sprinkle chicken with salt & pepper. Heat oil in a heavy large skillet over medium-high heat. Add chicken to skillet and saute until golden, about 4 minutes per side. Add garlic and stir until fragrant, Add white wine, broth, cream and tomatoes and bring to a boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to a platter. Add basil to sauce in skillet. Increase heat and boil until sauce thickens slightly, about 5 minutes.

3. While the sauce thickens, cook fettuccine to al dente and drain.

4. Season sauce to taste with salt & pepper, then transfer chicken and any juices back to skillet until chicken is heated through.

5. Serve chicken and sauce over fettuccine.