Chicken Breasts In Sun-Dried Tomato Cream

• 1 tablespoon butter
• 2 garlic cloves, pushed through a press (or 1/4 tsp. garlic powder)
• 1 1/2 tablespoons all-purpose flour
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons sun-dried tomatoes packed in oil, slivers, plus
• 1 tablespoon oil (see note)
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 8 ounces fresh sliced mushrooms, sauteed in butter
• 4 boneless skinless chicken breast halves, flattened slightly

1. Heat sun-dried tomato oil over medium-high heat.
2. Saute chicken in oil 8 minutes, turning once, until browned and cooked though.
3. Transfer to a plate.
4. To skillet, melt butter over medium-high heat.
5. Add mushrooms and saute until they are lightly browned and have released most of their liquid.
6. Add garlic and cook 30 seconds.
7. Stir in flour and cook 1 minute.
8. Stir in broth, cream, tomatoes, thyme, salt, pepper flakes and mushrooms.
9. Bring to boil and cook 1 minute.
10. Add chicken just to heat through.
11. Note: Two TBSP of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves.
12. Buy sun-dried tomatoes packed in oil.
13. They come pre-seasoned.
14. They cut into slivers easily with a kitchen scissors.
15. I also like to flatten chicken breasts with a mallet or rolling pin to help cook more evenly.

butter, garlic, flour, chicken broth, heavy cream, tomatoes, oil, thyme, salt, red pepper, mushrooms, chicken breast halves

Taken from www.food.com/recipe/chicken-breasts-in-sun-dried-tomato-cream-91816 (may not work)