Chicken Pasta Milano

In a large saucepan, melt butter over low heat.

Add the minced garlic and cook for about a minute.

Add tomatoes and 3/4 cup of chicken broth.

Increase heat to medium and bring mixture to a boil.

Reduce heat and simmer uncovered, for about 10 minutes.

Add cream and bring to a boil again, stirring frequently.

Simmer over medium heat until sauce is thick.

Sprinkle salt and pepper over both sides of chicken.

Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.

(About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.

In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.

Serve chicken atop the pasta, coat with the cream sauce. ?