Recipe - Chicken In Sun-Dried Tomato Cream Sauce

One half cup Drypacked sundried
tomatoes
1 tablespoon Butter
1 md Garlic clove, minced
1 cup Chicken stock or lowsalt
broth, divided
1 cup Heavy cream
1 pound Boneless and skinless
chicken breast halves
Salt and freshly ground
black pepper to taste
2 tablespoon Vegetable oil
2 tablespoon Chopped fresh basil (or 2
tsp dried, crumbled)
8 ounce Fettucine

Snip the tomatoes into bitesize pieces. Melt the butter in a saucepan
over low heat; add the garlic and cook for 30 seconds. Add Three fourths cup of the
stock and the tomatoes. Bring to a boil. Reduce the heat and simmer,
uncovered, over medium heat for about 10 minutes or until the tomatoes are
tender. Add the cream and bring to a boil, stirring. Simmer over medium
heat until the sauce is thick enough to coat the back of a spoon. (The
sauce can be kept, covered, for 1 day in the refrigerator. Heat again over
low heat.) Sprinkle the chicken with salt and pepper on both sides. Heat
the oil in a large, heavy skillet over mediumhigh heat. Add the chicken
and saute, pressing on the chicken occasionally with a slotted spatula, for
about 4 minutes per side or until the meat feels springy and is no longer
pink inside (cut to check). Transfer to a board; cover and keep warm.

Discard the fat from the skillet. Add the remaining stock and bring to a
boil, stirring up the pan juices. Boil to reduce slightly, then add to the
sauce. Stir in the basil. Taste and adjust the seasoning. Meanwhile, cook
the pasta, uncovered, in a large port of boiling salted water over high
heat, stirring occasionally (about 1 to 2 minutes for fresh or 3 to 5
minutes for dried fettucine), or until tender but firm to the bite (al
dente). Drain, transfer to bowl and toss with 3 or 4 tablespoons of the
sauce. Cut each chicken breasts into 2 or 3 diagonal slices. Reheat gently
in the sauce if needed. Transfer the pasta to serving plates, top with the
chicken and coat with sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini