Tomato Basil Cream Chicken

This is copied from This was so good I wanted to capture it just in case something happened to the original post. See this post for the full directions with pictures and a great description.

Serves 4:


1 Tablespoon Olive Oil
1 Tablespoon Unsalted Butter
1 Pound Boneless Skinless Chicken Breast Filets, seasoned liberally with salt+pepper
5 Roma Tomatoes, finely chopped
4 Cloves Garlic, finely chopped
1/2 Cup White Wine
1/2 Cup Heavy Cream
1/2 Teaspoon Kosher Salt
1/8 Teaspoon Black Pepper
2 Tablespoons Chopped Fresh Basil


Preheat oven to 400.  Heat olive oil and butter in a large oven-safe skillet over medium high heat.  Add chicken, top side down, and cook for 3-4 minutes or until a nice sear forms.  Flip the chicken over, transfer it to the oven and let it finish cooking for 12-15 minutes or until cooked through.  Remove chicken to a plate and place pan over medium heat.

Add tomatoes to the pan and cook, stirring often, about 5 minutes or until tomatoes are softened and have released their juices.  Add garlic and cook for 1 minute, stirring constantly.  Turn heat up to high and add the wine; cook for 2 minutes, scraping the bottom of the pan.  Stir in cream, salt and pepper and place chicken back in the pan.  Let cook for 2-3 minutes or until chicken is warmed through.  Spoon the sauce over the chicken, sprinkle with fresh basil and serve.

note: any dryer white wine will work…use what you like to drink; I use Chardonnay or Pinot Grigio for this recipe.

I might be good to double the sauce


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