Preparation:
Pat chicken dry and season with salt and pepper. Heat oil in 12-inch skillet over medium high heat. Brown chicken, turning once, about 6 minutes. Chicken will not be cooked through. Transfer with tongs to a plate. Add garlic, tomatoes and red pepper flakes to skillet, and saute, stirring, until garlic is golden, about 1 minute. Add wine and boil, stirring up the brown bits, until reduced by half, about 1 minute. Add chicken broth, and bring to boil, covered. Add chicken to skillet with juices from plate, and simmer, covered, until cooked through, 4-5 minutes. Transfer chicken with tongs to a platter, and keep warm, loosely covered with foil. Stir cream and 2 tablespoons of basil into sauce in skillet and bring just to a simmer. Transfer sauce to blender and puree until smooth. Serve sauce over chicken and sprinkle with remaining basil. |
