Description

Enjoy this wonderful chicken dish with your favorite pasta or rice to get the most out of the delicious sauce. Serve with garlic bread and a salad.

Ingredients

• 4 boneless skinless chicken breast halves
• salt, to taste
• freshly ground black pepper, to taste
• 1 T. olive oil
• 8 garlic cloves, minced
• 1/2 c. drained sun-dried tomatoes (packed in oil; oz.), patted dry, coarsely chopped
• 1 1/2 t. dried hot red pepper flakes
• 1/2 c. dry white wine
• 1 1/2 c. chicken broth/stock
• 1/2 c. heavy cream
• 1/2 c. thinly sliced fresh basil

Steps

1. Wash chicken and pat dry. Season with salt and black pepper.
2. Heat oil in a 12 inch heavy skillet over medium high heat until hot, but not smoking. Brown chicken, turning once, about 6 minutes total. Transfer to a plate.
3. Add garlic, tomatoes, and red pepper flakes to skillet; saute, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth/stock; bring to a boil, covered.