My son, Christian, LOVES my adaptation of this easy recipe from a 1997 issue of Bon Appetit Magazine. I know you’ll love it too. Serves 6.
6 skinless boneless chicken breast halves
2 Tablespoons oil from oil-packed sun-dried tomatoes
6 garlic cloves, minced
1/3 cup white wine or vermouth
2/3 cup chicken broth
1 cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
1/2 cup fresh basil, thinly sliced
kosher salt & pepper to taste
1 lb dried fettuccine or pasta of choice
Prepare a large pot of salted water for fettuccine.
Sprinkle chicken with salt & pepper. Heat oil in a heavy large skillet over medium-high heat. Add chicken to skillet and saute until golden, about 4 minutes per side. Add garlic and stir until fragrant, Add white wine, broth, cream and tomatoes and bring to a boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to a platter. Add basil to sauce in skillet. Increase heat and boil until sauce thickens slightly, about 5 minutes.
While the sauce thickens, cook fettuccine to al dente and drain.
Season sauce to taste with salt & pepper, then transfer chicken and any juices back to skillet until chicken is heated through.
Serve chicken and sauce over fettuccine.