Ingredients:6 boneless skinless chicken breast halves (1½ pound total)
1 tablespoon olive oil
4 garlic cloves, minced
1 yellow onion, finely diced
¼ cup drained sun-dried tomatoes (packed in oil; ½ ounce), patted dry and coarsely chopped
¾ teaspoon dried hot red pepper flakes
¼ cup dry white wine
¾ cup chicken broth
1 tablespoon whole grain mustard
1 teaspoon soy sauce
1¾ cup heavy cream
¼ cup fresh basil, thinly sliced
Directions:
Dry the meat with a paper towel and season with salt and black pepper. Heat oil in a large sauté pan over moderately high heat until hot but not smoking. Brown chicken on all sides, about 6 minutes total. (Chicken will not be cooked through.) Set aside.Add garlic, tomatoes, and red pepper flakes to pan and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and bring to a boil, stirring and scraping up brown bits. Reduce this mixture by half, about 1 minute. Add chicken broth, mustard and soy sauce and bring to a boil, covered.Add chicken to skillet with any juices accumulated on plate and simmer, covered, until cooked through, 4 to 5 minutes. Set chicken aside and tent with foil. Purée sauce with either an immersion or stand blender until almost smooth. (Use caution when blending hot liquids in a stand blender.) If necessary, add water to thin to desired consistency. (Can be made ahead up to this point and frozen.) Stir cream and 2 tablespoons basil into sauce in pan and bring just to a simmer. Season with salt and pepper. Serve sauce over chicken and garnish with remaining 2 tablespoons basil.
