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This would be induction friendly if you use chicken broth instead of wine.
4 boneless skinlesss chicken breast halves, pounded if desired
3 tablespoons butter(divided)
2 plum tomatoes chopped
1 small onion chopped
1/4 teaspoon salt
1/4 cup dry white wine or chicken broth
1/2 cup whipping or heavy cream
2 tablespoons loosely packed fresh basil leaves cut in thin strips
season chicken with salt and ground black pepper
In 12 inch nonstick skillet melt 2 tablespoons (butter) over medium high heat and cook chicken 8 minutes or until chicken is no longer pink turning once. remove chicken and set aside
In same skillet melt remaining 1 tablespoon butter and cook tomatoes onion and salt stirring occasionally 3 minutes or until tomatoes are tender. stir in wine and cook stirring occasionally 2 minutes or until wine evaporates. Stir in cream. Reduce heat to low and return chicken to skillet. Simmer uncovered 4 minutes or until sauce is thickened and chikenis heated through. Garnish with basil
You can double the wine(chicken broth) and cream for more sauce. Of course you must make sure not do go over your cream allowance. Our tomatoes are yucky right now so I used a 15 oz can of peeled tomatoes. I drained them REALLY well and chopped them up. You could also do the same with a can of diced tomatoes. You could also garnish with fresh parsley if you do not have any fresh basil available.
they have a tip at end of recipe...
Fresh basil tends to bruise and discolor easily to avoid this stack the leaves together and roll them up cigar style with a sharp knife cut the leaves crosswise into strips
You could serve this over pasta for the carb eaters, low carb pasta if you are at that rung or simply some steamed cauliflower or whatever.
4 boneless skinlesss chicken breast halves, pounded if desired
3 tablespoons butter(divided)
2 plum tomatoes chopped
1 small onion chopped
1/4 teaspoon salt
1/4 cup dry white wine or chicken broth
1/2 cup whipping or heavy cream
2 tablespoons loosely packed fresh basil leaves cut in thin strips
season chicken with salt and ground black pepper
In 12 inch nonstick skillet melt 2 tablespoons (butter) over medium high heat and cook chicken 8 minutes or until chicken is no longer pink turning once. remove chicken and set aside
In same skillet melt remaining 1 tablespoon butter and cook tomatoes onion and salt stirring occasionally 3 minutes or until tomatoes are tender. stir in wine and cook stirring occasionally 2 minutes or until wine evaporates. Stir in cream. Reduce heat to low and return chicken to skillet. Simmer uncovered 4 minutes or until sauce is thickened and chikenis heated through. Garnish with basil
You can double the wine(chicken broth) and cream for more sauce. Of course you must make sure not do go over your cream allowance. Our tomatoes are yucky right now so I used a 15 oz can of peeled tomatoes. I drained them REALLY well and chopped them up. You could also do the same with a can of diced tomatoes. You could also garnish with fresh parsley if you do not have any fresh basil available.
they have a tip at end of recipe...
Fresh basil tends to bruise and discolor easily to avoid this stack the leaves together and roll them up cigar style with a sharp knife cut the leaves crosswise into strips
You could serve this over pasta for the carb eaters, low carb pasta if you are at that rung or simply some steamed cauliflower or whatever.
2/24/10 
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