4 chicken breasts cut into 1- to 2-inch slivers
4 plum tomatoes, chopped into small pieces
2 packs of fresh basil, cleaned and chopped fine
1/2 cup white cooking wine
1/2 cup chicken broth
3/4 cup heavy cream
Flour, salt and pepper
Mozzarella or parmesan cheese
Use one chicken breast for each serving. This serves four -- one for one serving, two for two servings, etc. Reduce liquid ingredients proportionately for number of servings.
Coat pieces of chicken in flour mixture in a plastic bag. Shake to thoroughly coat chicken. Brown chicken in olive oil over medium-high heat in a large fry pan. Add basil and stir till chicken is brown on all sides.
Add wine and scrape browned bits off bottom of pan with wooden spoon or spatula. Reduce heat to low and add broth. Cook for a few minutes (5-10) then add chopped tomatoes and stir. Cover and cook, stirring occasionally, until sauce is bubbly and tomatoes are soft. Last add cream, stir, and turn off heat. Cover and let simmer a few minutes. Serve over pasta and top with cheese.