1. Pat dry chicken and season with salt and pepper. 2. Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point). 3. Transfer chicken to a plate. 4. Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute. 5. Add broth, cover, and bring to a boil. 6. Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through). 7. Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil. 8. Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer. 9. Transfer sauce to a heatproof bowl and puree with a hand blender. 10. Add water if necessary to reach desired consistency. 11. Season sauce with salt and pepper. 12. Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil. ---------------------------------------------------------------------------
Nutrition
Ingredients
