1 tbsp. butter
1/2 c. fine chopped onion
1 c. plum tomato, chopped (14 oz.)
1/2 c. heavy cream
1 tsp. basil (or more to your taste)
Salt and pepper
6 boneless chicken breasts

Put butter and onion in skillet and cook over medium heat (5 minutes). Turn heat to high and add tomatoes. Cook until liquid is almost evaporated (5-10 minutes). Add cream and boil (3 minutes) until slightly thick. Stir in basil, salt, and pepper. Arrange chicken in shallow baking dish. Pour sauce over chicken. Bake 20 minutes.