Chicken in Tomato Basil Cream Sauce

[melhams]

Chicken In Tomato Basil Cream

1 tbs butter or margarine
1/2 C finely chopped onion
1 can (14 oz.) plum tomatoes, coarsely chopped
1/2 C heavy or whipping cream
1/2 C thinly sliced fresh basil leaves
1/2 tsp salt
1/2 tsp freshly ground pepper
3 boneless skinless chicken breast halves

Heat oven to 450 F.

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.

Arrange chicken in shallow baking dish; pour sauce on top. Bake 20
minutes.



***Note*** I have changed the recipe in the following manner….
I serve this over angel hair pasta. Cook the pasta separately (not baked in the casserole dish) and just serve the chicken and sauce over it. Also, I’ve had better results when I double the sauce part of the recipe. I just like more sauce than most. It, of course, really increases the calories, though.