*  Exported from  MasterCook  *
 
                  CHICKEN IN SUN-DRIED TOMATO CREAM SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Dry-packed sun-dried
                         -tomatoes
    1       tb           Butter
    1       md           Garlic clove, minced
    1       c            Chicken stock or low-salt
                         -broth, divided
    1       c            Heavy cream
    1       lb           Boneless and skinless
                         -chicken breast halves
                         Salt and freshly ground
                         -black pepper to taste
    2       tb           Vegetable oil
    2       tb           Chopped fresh basil (or 2
                         -tsp dried, crumbled)
    8       oz           Fettucine
 
   Snip the tomatoes into bite-size pieces.  Melt the butter in a saucepan
   over low heat; add the garlic and cook for 30 seconds.  Add 3/4 cup of the
   stock and the tomatoes.  Bring to a boil.  Reduce the heat and simmer,
   uncovered, over medium heat for about 10 minutes or until the tomatoes are
   tender.  Add the cream and bring to a boil, stirring. Simmer over medium
   heat until the sauce is thick enough to coat the back of a spoon. (The
   sauce can be kept, covered, for 1 day in the refrigerator. Heat again over
   low heat.)
   Sprinkle the chicken with salt and pepper on both sides.  Heat the oil in a
   large, heavy skillet over medium-high heat.  Add the chicken and saute,
   pressing on the chicken occasionally with a slotted spatula, for about 4
   minutes per side or until the meat feels springy and is no longer pink
   inside (cut to check).  Transfer to a board; cover and keep warm.
   
   Discard the fat from the skillet.  Add the remaining stock and bring to a
   boil, stirring up the pan juices.  Boil to reduce slightly, then add to the
   sauce.  Stir in the basil.  Taste and adjust the seasoning.
   Meanwhile, cook the pasta, uncovered, in a large port of boiling salted
   water over high heat, stirring occasionally (about 1 to 2 minutes for fresh
   or 3 to 5 minutes for dried fettucine), or until tender but firm to the
   bite (al dente).  Drain, transfer to bowl and toss with 3 or 4 tablespoons
   of the sauce.
   Cut each chicken breasts into 2 or 3 diagonal slices.  Reheat gently in the
   sauce if needed.  Transfer the pasta to serving plates, top with the
   chicken and coat with sauce.
  
 
 
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