Chicken in tomato basil cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter or margarine |
| ½ | cup | Finely chopped onion |
| 1 | can | (14 oz.) plum tomatoes; coarsely chopped |
| ½ | cup | Heavy or whipping cream |
| ½ | cup | Thinly sliced fresh basil leaves |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| 6 | Boneless; skinless chicken breast halves | |
Directions
Recipe By: LHJ ONLINE
1. Heat oven to 450°F.
2. Heat butter in skillet over medium heat. Add onion and cook until softened, 5 minutes. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5 to 10 minutes. Add cream and bring to boil; boil until slightly thickened, 3 minutes. Stir in basil, salt and pepper.
3. Arrange chicken in shallow baking dish; pour sauce on top. Bake 20 minutes. Makes 6 servings.
Be sure to use heavy cream for the sauce—anything with less butterfat may curdle.
Prep time: 15 to 20 minutes Baking time: 20 minutes Degree of difficulty: easy Low-calorie
PER SERVING Calories 230 Total Fat 11 g Cholesterol 98 mg Sodium 392 mg Carbohydrates 5 g Protein 28 g
Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@...> on Apr 3, 1998