Chicken with Tomato and Basil Cream Sauce

Ingredients:

• 1 cup chicken broth
• ¼ cup white wine
• Juice from one lemon
• 2 cups heavy cream
• 2 Tablespoons butter
• 2 Tablespoons olive oil, divided
• ¼ cup all-purpose flour (use cornstarch for gluten-free)
• ¾ teaspoons sea salt
• ¼ teaspoon black pepper
• 3 or 4 chicken breasts, pounded thin for even cooking
• Salt and pepper
• 3 to 4 tomatoes, sliced to ¼" thickness
• 2-3 garlic cloves, minced
• ½ cup freshly grated Parmesan cheese
• 3 Tablespoons fresh basil, more if desired
• More Parmesan cheese, to taste
• Toasted pine nuts, optional for serving

Instructions:

1. Preheat Oven: Heat oven to 250°F (120°C).

2. Make the Sauce:

   • In a medium saucepan, heat chicken broth and white wine over medium-high heat. Boil until reduced by one third, about 5 minutes.
   • Reduce heat to medium-low, add lemon juice and heavy cream. Heat to a slow simmer.
   • Gradually add butter, one tablespoon at a time, whisking until incorporated.
   • Lower heat and simmer gently, whisking occasionally, while preparing chicken and tomatoes.

3. Prepare the Chicken:

   • Pound chicken breasts to an even thickness.
   • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
   • Mix flour (or cornstarch for gluten-free) with ¾ teaspoon salt and ¼ teaspoon black pepper on a plate.
   • Lightly dredge chicken in the flour mixture, shaking off excess.
   • Cook chicken in the skillet until cooked through, about 4 minutes per side.
   • Transfer cooked chicken to an oven-safe plate, cover with foil, and place in the oven to keep warm.

4. Caramelize the Tomatoes:

   • In the same skillet, add remaining 1 tablespoon olive oil over medium heat.
   • Add tomato slices in a single layer and season with salt and pepper.
   • Cook until tomatoes start to caramelize and break down, about 5 minutes.
   • Stir in minced garlic and continue to cook, stirring occasionally. Optionally, remove tomato skins with tongs during cooking.

5. Combine and Finish:

   • Remove chicken from oven and slice diagonally into 1" thick slices.
   • Add chicken back into the skillet with the caramelized tomatoes.
   • Add ½ cup Parmesan cheese to the cream sauce in the saucepan. Stir until melted and smooth.
   • Season sauce with ¾ teaspoon salt and ¼ teaspoon black pepper.
   • Pour the sauce over the chicken and tomatoes in the skillet. Gently toss to combine.

6. Serve:

   • Sprinkle with fresh basil and additional Parmesan cheese.
   • Optionally, top with toasted pine nuts.
   • Serve immediately, or keep warm in the oven (covered) at 250°F (120°C) for up to 40 minutes.

7. Notes:

   • Leftovers can be refrigerated and reheated the next day.

Enjoy your Chicken with Tomato Cream Sauce!