Braised Chicken in Sun-Dried Tomato Cream

• 2 skinless boneless chicken breast halves
• 1 tablespoon oil from oil-packed sun-dried tomatoes
• 3 large garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1/3 cup whipping cream
• 1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
• 3 tablespoons thinly sliced fresh basil

1. Sprinkle chicken with salt and pepper.
2. Heat oil in heavy medium skillet over medium-high heat.
3. Add chicken to skillet and saute until golden, about 4 minutes per side.
4. Add garlic and stir 30 seconds.
5. Add white wine, cream and tomatoes and bring to boil.
6. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes.
7. Transfer chicken to plates.
8. Add basil to sauce in skillet.
9. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes.
10. Season sauce to taste with salt and pepper; spoon over chicken and serve.

chicken, tomatoes, garlic, white wine, whipping cream, drained oil, fresh basil

Taken from www.epicurious.com/recipes/food/views/braised-chicken-in-sun-dried-tomato-cream-4108 (may not work)