braised-chicken-in-sun-dried-tomato-cream-4108.json

{
    "directions": [
        "Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and saut\u00e9 until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve."
    ],
    "ingredients": [
        "2 skinless boneless chicken breast halves",
        "1 tablespoon oil from oil-packed sun-dried tomatoes",
        "3 large garlic cloves, thinly sliced",
        "1/2 cup dry white wine",
        "1/3 cup whipping cream",
        "1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced",
        "3 tablespoons thinly sliced fresh basil"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Chicken",
        "Tomato",
        "Saut\u00e9",
        "Low Carb",
        "Quick & Easy",
        "Low Sodium",
        "Basil",
        "White Wine"
    ],
    "title": "Braised Chicken in Sun-Dried Tomato Cream",
    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-in-sun-dried-tomato-cream-4108"
}