The generous cream sauce is silky and complex thanks to the addition of lemon juice and Parmesan cheese. And let’s talk about those tomatoes for a minute. Fresh tomatoes are just right after they caramelize, bringing out their natural sweetness.
Chicken with Tomato and Basil Cream Sauce
- 1 cup chicken broth
- ¼ cup white wine
- Juice from one lemon
- 2 cups whipping cream
- 2 Tablespoons butter
- ¾ teaspoons sea salt
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
- 2 Tablespoons olive oil (, divided)
- 3 or 4 chicken breasts (, pounded thin for even cooking)
- ¼ cup all-purpose flour (, approximately (for dredging the chicken))
- Salt and pepper
- 3 tomatoes (, sliced to ¼" thickness)
- 2 or 3 garlic cloves (, minced)
- 3 Tablespoons fresh basil (, more if desired)
- More Parmesan cheese (, to taste)
- Optional: Add some toasted pine nuts at serving
- CLICK ON LINK FOR INSTRUCTIONS: Chicken with Tomato and Basil Cream Sauce
