1 tbsp. butter
1/2 c. finely chopped onion
1 (14 oz.) can plum tomatoes, coarsely chopped
1/2 c. heavy or whip cream, don't substitute
1/2 c. julienne basil leaves
1/2 tsp. salt
1/2 tsp. freshly ground pepper
6 boneless chicken breast halves, skinned

Preheat oven to 450 degrees. Heat butter in skillet. Add onion and cook over medium heat until translucent, 5 minutes. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5-10 minutes. Add cream and bring to boil; boil until slightly thickened, 3 minutes. Stir in basil, salt, and pepper. Arrange chicken in shallow baking dish; our sauce over top. Bake 20 minutes. Makes 6 servings.