Chicken with Tomato-Basil Cream Sauce

This chicken is incredible.  I am a little bit proud of this chicken dish because I came up with this sauce all by myself.  I was just playing around one night and voila!  This is what I came up with.  Both Mike and I agree that this is our favorite chicken dish and better than any chicken dish we have ever ordered at a restaurant.  Homemade mashed potatoes are the BEST accompaniment.  It is rich and creamy and decadent.

Chicken:

6 chicken breasts

1/2 tsp each salt, pepper, paprika, onion powder, garlic powder

Olive oil

3/4 cup chicken stock

Combine spices and rub all over chicken.  Hear a little Olive oil in a frying pan and brown (nice sear) on each side, then transfer to crock pot.  Pour any excess drippings over the top and add the chicken stock.  Cook on low till cooked through.  Make the sauce about 15 minutes before serving dinner:

Sauce:

2 cups heavy cream

Drippings from chicken

1 can rotel (blended to smooth)

1 Tbsp dried basil

5oz pkg freshly shaved Parmesan Romano Asiago cheese blend

Whisk drippings and cream together in a large frying pan.  Blend a can of mild rotel till smooth and whisk in to the cream.  Add the basil and shaved cheese blend.  Simmer till it thickens up a bit.  Add chicken from crock pot in and let it simmer on low for a few mins.  Serve over mashed potatoes or noodles.  (We preferred mashed potatoes.)