Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons canola oil
  • 2 boneless skinless chicken breasts ((roughly 1 lb or 454 grams))
  • salt and pepper
  • 1 tablespoon minced garlic ((2-3 cloves))
  • ¾ teaspoon salt
  • ½ teaspoon dried basil
  • ¼ teaspoon black pepper
  • 1 pinch crushed red pepper flakes ((optional but adds great flavor!))
  • 398 ml canned diced tomatoes with Italian herbs
  • ¾ cup tomato pasta sauce ((marinara or other seasoned tomato sauce))
  • ¾ cup whipping cream ((whole milk or half and half also work*))
  • 1 tablespoon corn starch
  • 2 tablespoons freshly chopped basil ((1 tablespoon basil pesto is a great substitute if you can't find basil))
  • freshly grated Parmesan for garnish as desired

Instruction

  • Halve chicken breasts the long way, so that you have two thin pieces of chicken breast (see video for a visual) -- this helps them to cook more evenly. (You can also use 4 chicken breasts flattened to the same thickness, but you will need a large skillet to cook them)
  • Heat oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
  • Brown chicken breasts on each side. This will take about 2-4 minutes per side.
  • Remove chicken breasts from the pan and keep covered.
  • Add the garlic, salt, basil, pepper and pepper flakes if using. Cook 1 minute -- do not let the garlic burn!
  • Add diced tomatoes and tomato sauce. Scrape and browned bits off the bottom of the pan with a wooden spoon.
  • Whisk together the cream and corn starch and add to the pan. Stir to combine.
  • Add the chicken breasts back to the pan. Bring to a low simmer, then reduce the heat to medium-low and cover. Cook until chicken breasts reach an internal temperature of 165 degrees F and the sauce has thickened slightly. Serve.