Chicken in Tomato Basil Cream

From "Keeping Up" Cookbook

1 1/2 pounds chicken tenders
3 Tbsp butter
1 small onion, diced
2 cloves garlic, minced
dash red pepper flakes
2 (15-oz) cans diced tomatoes, undrained
1/2 cup heavy cream
1/2 cup chopped fresh basil
1 tsp salt
1/2 tsp pepper

Melt 2 Tbsp butter in a large skillet over med-high heat.  In batches, brown chicken tenders on both sides, cooking until no longer pink.  Remove from skillet and place in a 9x13 baking dish.

Add the remaining 1 Tbsp butter to the same skillet and cook onion, garlic, and red pepper flakes until onion is tender, about 5 minutes.  Add undrained tomatoes and simmer an additional 5 minutes.  Stir in cream and cook until slightly thickened.  Remove from heat.  Add basil, salt, and pepper.

Pour tomato sauce over chicken in baking dish.  Bake uncovered at 450 degrees for 8 to 10 minutes or until bubbly.

Serve with rice or pasta.