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Shared By Amy Schultz

Chicken With Tomato And Basil Cream Sauce

Ingredients

  • 1 cup chicken broth
  • 1/4 cup white wine
  • Juice from one lemon
  • 2 cups heavy cream
  • 2 Tablespoons butter
  • 3/4 teaspoons sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 2 Tablespoons olive oil divided
  • 3 or 4 chicken breasts pounded thin for even cooking
  • 1/4 cup all-purpose flour for dredging the chicken, use cornstarch for gluten-free
  • Salt and pepper
  • 3 to matoes sliced to 1/4" thickness
  • 2 or 3 garlic cloves minced
  • 3 Tablespoons fresh basil more if desired
  • More Parmesan cheese to taste
  • Optional: Add some toasted pine nuts at serving

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