1/4 c. butter
4 chicken breast halves, boned and skinned
2 tbsp. chopped fresh basil or 2 tsp. dried
2 lg. tomatoes, halved
1/3 c. brandy
1/4 c. heavy cream
1/2 tsp. salt
Fresh basil for garnish

In large skillet, melt butter over medium heat. Add chicken and brown lightly on both sides. Add chopped basil; cover and cook 10-12 minutes until juices run clear when chicken is pierced. Remove to warm platter; cover. Add tomatoes and brandy to skillet. Heat tomatoes about 1 minute, then remove to platter. Add cream and salt to pan drippings. Cook and stir about 1 minute. Pour over chicken. Garnish with basil.