FORT MYERS, Fla. - We are firing up the WINK Kitchen this morning but instead of having a chef, we have a special guest. You know him as WINK News reporter Andrew Scheinthal but if the TV career didn't work out, he would have pursued a culinary career. He joined us in the studio this morning to show us how to make sauteed chicken with a sundried tomato cream sauce.
Lightly season 4 chicken breasts with salt and pepper and saute in 1 tablepoon of butter, until brown. Approximately, four minutes on each side.
In the meantime, saute 1/2 cup of sun-dried tomatoes (chopped) in one tablespoon of butter.
Stir in 1/2 cup of chicken or vegetable broth.
Bring to a boil then add one pint of heavy cream.
Bring sauce to a boil then simmer for 10 minutes or until thick.
Serve chicken over pasta and pour the sauce on top.
Sprinkle with cheese and basil.