Ingredients:
1 tablespoon butter
1/2 cup chopped onions
1 (14 ounce) cans tomatoes, chopped
1/2 cup heavy cream or 1/2 cup whipping cream
1/2 cup fresh basil, chopped ( 1/3 cup dried when sauce is doubled)
salt and pepper
6 boneless chicken breasts ( I buy the boneless, skinless and cut in half to insure they cook through)
Directions:
Heat butter, add onions, saute’ for 5 minutes.
Increase heat to high, add tomatoes and cook until most of the liquid is evaporated, about 5 to 10 minutes.
Add cream and bring to a boil, boil about 3 minutes until slightly thickened, add salt, pepper and basil.
Place chicken in a shallow baking dish, pour sauce over chicken.
Bake for 25 minutes on 450 degrees.
*Doublethe sauce recipe to have extra to serve over fettuccini or other pasta.
Servings: 6
Time preparation: 18 min.
Time total: 43 min.