boneless, skinless chicken breast halves (about 1-1/4 pounds), pounded, if desired
3
tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread, divided
2
plum tomatoes, chopped
1
small onion, chopped
1/4
teaspoon salt
1/4
cup dry white wine or chicken broth
1/2
cup whipping or heavy cream
2
tablespoons loosely packed fresh basil leaves, cut in thin strips
Season chicken, if desired, with salt and ground black pepper.
In 12-inch nonstick skillet, melt 2 tablespoons I Can't Believe It's Not Butter!® Spread over medium-high heat and cook chicken 8 minutes or until chicken is thoroughly cooked, turning once. Remove chicken and set aside.
In same skillet, melt remaining 1 tablespoon I Can't Believe It's Not Butter!® Spread and cook tomatoes, onion and salt, stirring occasionally, 3 minutes or until tomatoes are tender. Stir in wine and cook, stirring occasionally, 2 minutes or until wine evaporates. Stir in cream. Reduce heat to low and return chicken to skillet. Simmer uncovered 4 minutes or until sauce is thickened and chicken is heated through. Garnish with basil.
Click here for printable version
