SERVES 4
TOTAL TIME: 45 minutes
Be careful not to overcook the chicken in step 3 or it will taste dry. Serve over egg noodles or rice.
|
2 |
tablespoons olive oil |
|
4 |
(6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary |
|
Salt and pepper |
|
|
1 |
onion, chopped fine |
|
4 |
garlic cloves, minced |
|
1 |
tablespoon minced fresh oregano or 1 teaspoon dried |
|
¼ |
teaspoon red pepper flakes |
|
1 |
(14.5-ounce) can diced tomatoes |
|
⅓ |
cup heavy cream |
|
¼ |
cup chopped fresh basil |
1. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown chicken lightly on both sides, about 5 minutes; transfer to plate.
2. Add remaining 1 tablespoon oil and onion to now-empty skillet and cook over medium heat until softened, about 5 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and ¼ teaspoon salt.
3. Add browned chicken with any accumulated juices, cover, and simmer gently until chicken registers 160 degrees, about 10 minutes; transfer chicken to platter and cover with aluminum foil.
4. Continue to simmer sauce until slightly thickened, about 5 minutes. Stir in basil and season with salt and pepper to taste. Pour sauce over chicken and serve.