1 tablespoon butter
1 cup finely chopped onion
2 (14 oz) cans whole tomatoes, coarsely chopped
1 cup heavy cream
1 cup fresh basil leaves, julienne
1 tsp salt
1 tsp ground pepper
4-6 boneless skinless chicken breasts
Preheat oven to 450 F. Heat butter in a large skillet over medium heat. Add the onion and cook till translucent.
Increase heat to high; add tomatoes and cook until liquid is almost evaporated. Add cream and bring to a boil; cook until slightly thickened, about 5 minutes. Stir in basil, salt, and pepper. Arrange chicken in a casserole dish and pour sauce on top. Bake 25-30 minutes. Serve over cooked noodles or rice.
