Boneless; skinless chicken breast.
½ cup Fresh basil – cut
1 large can tomatoes (coarsely chopped)
½ teaspoon Crushed red pepper flakes
½ cup Vodka
¼ cup broth (chicken or vegetable)
¼ cup Light cream or half & half
2 tablespoon butter
Salt; pepper, all purpose flour
Dredge chicken in flour, salt and pepper.
Saute chicken in butter.
Remove and slice into strips.
Throw tomatoes into the hot pan.
Add most of the basil reserving a little for garnish later.
Add red pepper flakes. (I ground up 4 little dried red chiles).
I had some left over pear and threw this in as well (added a little something it seems).
Add broth and vodka and cook till reduced slightly.
Add the cream and stir.
To increase the sauce I added some of the tomato juice out of the can.
Return the chicken the pan and warm through, toss.
Simmer for a bit and then serve on light pasta of some kind.