1/4 c. butter
4 chicken-breast halves, boned and skinned (about 6 oz. each)
2 tbsp. chopped fresh basil or 2 tsp. dried
2 lg. ripe tomatoes, halved
1/3 c. E & J brandy
1/4 c. heavy cream
1/2 tsp. salt
Fresh basil or watercress for garnish

In large skillet, melt butter over medium heat. Add chicken and brown lightly on both sides. Add chopped basil; cover; cook 10 to 12 minutes until juices run clear when chicken is pierce. Remove to warm serving platter; cover. Add tomatoes and E & J brandy to skillet. Heat tomatoes about 1 minute. With slotted spoon, remove tomatoes to serving platter. Cover to keep warm.

Add cream and salt to pan drippings. Cook, stirring constantly, until heated through, about 1 minute. Pour over chicken; garnish with basil. Serve with tomatoes, rice or potatoes.