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Categories:Viewed: 46 - Published at: 8 years ago
Ingredients
- 4 boneless skinless chicken breasts
- 1/4 cup flour
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 4 ounces cream cheese
- 3/4 cup chicken broth
- salt and pepper
- 1 cup cherry tomatoes
- 1 handful fresh basil leaves
Method
- Over medium heat add oil in high sided skillet or dutch oven.
- Pound chicken until about a quarter inch thick. Mix together flour, pepper, and salt on a plate. Dredge chicken until lightly coated in flour. Add chicken to hot pan and cook until both sides are golden brown, and the chicken is cooked through. Remove chicken to plate.
- Add chicken broth to skillet and stir with a wooden spoon to scrape the delicious chicken bits off the bottom. Add cream cheese and stir occasionally until melted.
- Cut tomatoes into quarters and julienne the basil into pretty strips.
- Put the chicken back into the sauce and turn to coat. You can add the tomatoes and basil in and cook for approx five minutes until the tomatoes have softened slightly. OR you can plate the chicken and add the tomatoes and basil as garnish.
