8 boneless, skinless chicken breast halves
1 1/2 tbsp. butter
3/4 c. finely chopped onion
21 oz. can plum tomatoes, coarsely chopped
3/4 c. heavy or whipping cream
3/4 c. julienned basil leaves
3/4 tsp. salt
3/4 tsp. pepper

Preheat oven to 450 degrees. Heat butter in skillet. Add onion and cook over medium heat until translucent, about 5 minutes. Increase heat to high and add tomatoes and cook until liquid is almost evaporated (5 to 10 minutes). Add cream and bring to a boil. Boil until slightly thickened (about 3 minutes). Stir in basil, salt, and pepper. Arrange chicken in shallow baking dish. Pour sauce on top. Bake 20 minutes.

Use heavy cream for sauce - anything else may curdle.