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CHICKEN IN SUN-DRIED TOMATO CREAM SAUCE

Category:    Chicken, Entertain
Yield: 4 servings
 
    1/2 c  Dry-packed sun-dried                     -chicken breast halves
           -tomatoes                                Salt and freshly ground
      1 tb Butter                                   -black pepper to taste
      1 md Garlic clove, minced                2 tb Vegetable oil
      1 c  Chicken stock or low-salt           2 tb Chopped fresh basil (or 2
           -broth, divided                          -tsp dried, crumbled)
      1 c  Heavy cream                         8 oz Fettucine
      1 lb Boneless and skinless          
 
  Snip the tomatoes into bite-size pieces.  Melt the butter in a saucepan
  over low heat; add the garlic and cook for 30 seconds.  Add 3/4 cup of the
  stock and the tomatoes.  Bring to a boil.  Reduce the heat and simmer,
  uncovered, over medium heat for about 10 minutes or until the tomatoes are
  tender.  Add the cream and bring to a boil, stirring. Simmer over medium
  heat until the sauce is thick enough to coat the back of a spoon. (The
  sauce can be kept, covered, for 1 day in the refrigerator. Heat again over
  low heat.)
  
  Sprinkle the chicken with salt and pepper on both sides.  Heat the oil in a
  large, heavy skillet over medium-high heat.  Add the chicken and saute,
  pressing on the chicken occasionally with a slotted spatula, for about 4
  minutes per side or until the meat feels springy and is no longer pink
  inside (cut to check).  Transfer to a board; cover and keep warm.
  
  Discard the fat from the skillet.  Add the remaining stock and bring to a
  boil, stirring up the pan juices.  Boil to reduce slightly, then add to the
  sauce.  Stir in the basil.  Taste and adjust the seasoning.
  
  Meanwhile, cook the pasta, uncovered, in a large port of boiling salted
  water over high heat, stirring occasionally (about 1 to 2 minutes for fresh
  or 3 to 5 minutes for dried fettucine), or until tender but firm to the
  bite (al dente).  Drain, transfer to bowl and toss with 3 or 4 tablespoons
  of the sauce.
  
  Cut each chicken breasts into 2 or 3 diagonal slices.  Reheat gently in the
  sauce if needed.  Transfer the pasta to serving plates, top with the
  chicken and coat with sauce.
  
  Makes 4 servings.
  


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