1 tablespoon oil
4 (~6 ounce) skinless and boneless chicken breasts, pounded thin
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/4 cup dry white wine (or chicken broth)
3/4 cup chicken broth
1/2 cup heavy/whipping cream
1/4 cup oil packed sundried tomatoes, chopped
1/4 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
1/4 cup fresh basil, thinly sliced (or 1 teaspoon dried basil)

1 tablespoon oil 4 (~6 ounce) skinless and boneless chicken breasts, pounded thin 2 cloves garlic, chopped 1/4 teaspoon red pepper flakes 1/4 cup dry white wine (or chicken broth) 3/4 cup chicken broth 1/2 cup heavy/whipping cream 1/4 cup oil packed sundried tomatoes, chopped 1/4 cup parmigiano reggiano (parmesan), grated 1/4 cup fresh basil, thinly sliced (or 1 teaspoon dried basil)

Heat the oil in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.

Add the garlic and red pepper flakes and saute until fragrant, about a minute.

Add the wine and deglaze the pan.

Add the broth, cream, sundried tomatoes and parmesan, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.

Mix in the chicken along with any juices, season with salt and pepper to taste, remove from heat and mix in the basil.

This recipe is great served over rice. You can also chop the chicken and serve this sauce over pasta.