1 cup chicken broth
¼ cup white wine
Juice from one lemon
2 cups whipping cream
½ cup freshly grated Parmesan cheese
3 or 4 chicken breasts, pounded thin
¼ cup flour
3 tomatoes, sliced to ¼” thickness
3 Tablespoons fresh basil, more if desired
Heat oven to 250F degrees. In a medium sauce pan, heat chicken broth and white wine over medium-high heat. Boil until reduced by one third, about 5 minutes. Reduce heat to medium-low, add lemon juice and whipping cream. Heat to a slow simmer and then add 2 tbsp butter, one tablespoon at a time. Lower heat a bit and continue on a very low simmer, whisking occasionally while you make the chicken and tomatoes. After chicken has been pounded to an even thickness, heat 1 tbsp of the olive oil in a 12″ skillet on medium-high heat. Lightly dredge chicken in the flour mixture, shaking extra flour off before placing chicken in pan. Heat chicken over medium-high heat until cooked through. Place chicken on an oven-safe plate, cover with foil and place in oven to keep warm. In the same pan you cooked the chicken (do not wash out the pan), add another tbsp of olive oil and lower heat to medium. Add the tomatoes in a single layer, adding salt and pepper as desired. Let cook until tomatoes start to disintegrate and caramelize, about 4 minutes. Stir tomatoes and add 2/3 minced garlic cloves. Continue to cook, stirring only occasionally. Turn heat to low while you finish preparing chicken and sauce. Remove chicken from oven and slice. Add chicken to the skillet and lightly toss with tomatoes. Add cheese to your cream sauce now and stir until melted. Add ¾ teaspoon salt and ¼ teaspoon pepper. Pour the sauce over the chicken and lightly stir all ingredients together. Sprinkle with fresh basil and more Parmesan cheese. Enjoy!

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