Here is what I did to simplify this recipe, I used two huge breasts that I pounded to 1/2 inch and cut in half. I took another reviewers advice and marinated them in buttermilk for about four hours. I then took a 1/2 cup of flour and added paprika, garlic powder and salt and pepper, took the chicken out of buttermilk and dredged it in the flour. I used jarred sun dried tomatoes that were in olive oil, so I used the oil from the jar to saute my chicken. After chicken was browned I removed it and drained the liquid except for about 1 Tbs. I added my chopped garlic and sauteed a minute or two. I then added a cup of white wine (Sauvignon Blanc) to deglaze the pan, added a cup of chicken broth and the 1/2 cup of chopped tomatoes and simmered for a few minutes. Then I added two cups of heavy cream and a 1/8 tsp of cayenne pepper to give it a lil zing, and reduced it till it was nice and creamy, added my chopped basil and chicken, which I sliced up while sauce was reducing and heated it through. Served over a bed of angel hair pasta with garlic bread. Made three plates and there was plenty of sauce for all three...I like my pasta with lots of sauce. Looked and tasted like it was from a 5 star restaurant!
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Here is what I did to simplify this recipe, I used two huge breasts that I pounded to 1/2 inch...