This is a recipe I use when I take meals to someone. It is very simple to double up and I can easily transport it in a foil pan. As it requires few ingredients, most of the time I have everything on hand. The broth lightens up the dish while the cream makes it taste really rich.
6 boneless Chicken Breast or Thighs
1 Tb Butter
1 Tb Oil
1 c chopped Sweet Onions
1 Tb minced Garlic
1 1/2 c Chicken Broth
1 c Heavy Whipping Cream
1/2 tsp salt (more as needed)
1/4 tsp Pepper
1 Tb Dried Basil or 1/2 c Fresh Basil
2 Tb Dried Parsley
2 c diced Tomatoes
10 oz cooked Pasta
Before you start the chicken, start the water to boil for the pasta. The chicken will be done in 30 minutes, so time your pasta to be done accordingly.
Heat butter and oil in a pan over medium heat. Brown the chicken on both sides and set to the side on a plate, covered. In the remaining oil, saute the chopped onions and garlic. The goal is to get the onions translucent not a dark brown.
Pour in the broth, cream and stir in the salt and pepper. If using dried basil and parsley, add them now. Return the chicken to the pan and bring to a simmer. Cover and cook for 15 minutes. Thinner pieces of meat may take as few as 10 minutes to be fully cooked. To check, make sure the juices are running clear from the thickest breast in the pan.
Remove the chicken to a clean plate and cover. Turn the heat up on the sauce and bring it to a slow boil to thicken and reduce the sauce. This will take up to 5 minutes, be sure to keep stirring. When trying to thicken a sauce, always remove the lid so the steam can evaporate. If you are worried about splatters, a splatter screen is a great tool. Taste the sauce after it has thickened to see if it needs more salt. As the sauce thickens, the salt will become more noticeable so never do it before a sauce is thickened.
If using fresh herbs, add them now, along with the tomatoes. Stir the sauce and place the chicken back into the pan. Serve immediately over cooked pasta.
You may have noticed that I only use 10 oz of pasta in many of my dishes. If you read the labels you will see that usually a full serving is only 2 ounces. I know there are 6 servings of chicken and only 5 of pasta, but somehow it always seems to work for my family.
Let me know how it goes. Happy cooking!