{Just so you know, I added a package of mushrooms to this recipe
in case you were wondering what those brown thingys were in the photo}
Chicken in Tomato Basil Cream
by More Favorites pg 150
1 1/2 lbs chicken tenders
3 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
dash red pepper flakes
2 (15 oz) cans tomatoes, undrained
1/2 cup heavy cream
1/2 cup chopped fresh basil
1 teaspoon salt
1/2 teaspoon pepper
Melt 2 tablespoons of butter in a large skillet over medium-high heat. In batches brown chicken on both sides, cooking until no longer pink. Remove from skillet and place in a 9x13" dish.
Add the remaining 1 tablespoon of butter to the same skillet and cook onion, garlic and red pepper flakes until onion is tender, about 5 minutes. Add undrained tomatoes and simmer an additional 5 minutes. (I used fresh vine tomatoes. We had a huge costco size bunch that need to be used up, so I threw them in the blender and until I got 1 cup of blended tomatoes and then also used one can of stewed tomatoes) Stir in cream and cook until slightly thickened. Remove from heat. Add basil, salt and pepper. (I also threw in a package of fresh sliced mushrooms)
Pour tomato sauce over the chicken in baking dish. Bake uncovered at 450 degrees for 8-10 minutes or until bubbly.
SO creamy and yummy and warm and comforting! Serve this delicious dish over your favorite hot pasta or with some rice. We coupled ours with fresh asparagus and parmesan. YUM! A new family favorite!
