Moist and tender chicken breast in a rich, fresh creamy tomato basil sauce.
Season your chicken breasts with a little salt, pepper and garlic powder.
In a stainless steel skillet, heat the olive oil and butter over medium-high heat.
Add the chicken breasts and cook for 8-10 minutes, turning over once until no pink remains.
Remove chicken and set aside on a plate.
Add the can of tomatoes, and stir.
Add the chicken broth, and stir.
Bring the sauce to a boil, then turn the heat to low and simmer for 5 minutes.
Slowly add the heavy cream and stir well.
Add the chicken breasts and let simmer for 5 more minutes while spooning cream sauce on top off the chicken.
Garnish with freshly chopped basil and serve with a side salad or steamed vegetables.