(stovetop): Thaw completely in refrigerator. Pat chicken dry with paper towel. Sprinkle with salt and pepper. In a frypan, heat 1 Tbsp. oil or butter over medium heat. Saute chicken until cooked through, approx. 5-7 min/side (internal temp. 165F/74C). Remove to a platter & tent with foil. Pour sauce into frypan and bring to a boil, stirring. Boil approx. 3 min. Reduce heat, stir in cream/basil, and simmer until slightly thickened. Return chicken to pan. Spoon sauce over chicken and serve. Suggested Sides: Buttered pasta, our 6-Minute Greens.
Boneless, skinless chicken breasts, diced tomatoes, chicken broth, white wine (optional), garlic, cream, fresh basil, thyme, rosemary, oregano, pepper
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