Chicken With Sun-Dried Tomato Cream Sauce

• 4 boneless skinless chicken breast halves (1.5 lbs total)
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 14 cup drained sun-dried tomato, patted dry and coarsely chopped (packed in oil, 1/2 oz.)
• 34 teaspoon dried hot pepper flakes
• 14 cup dry white wine
• 34 cup chicken broth
• 14 cup heavy cream
• 14 cup thinly sliced fresh basil

1. Pat chicken dry and season with salt and pepper.
2. Heat oil in 12-inch heavy skillet over moderately high heat until hot but not smoking.
3. Brown chicken, turning once, about 6 minutes total (chicken will not be cooked through).
4. Transfer chicken with tongs to a plate.
5. Add garlic, tomatoes, and red pepper flakes to skillet and saute, stirring, until garlic is pale golden, about 1 minute.
6. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
7. Add chicken broth, bring to a boil, covered.
8. Add chicken to skillet, with the juices on plate, and simmer, covered, until just cooked through, 4-5 minutes.
9. Transfer chicken to a platter and keep warm, loosely covered with foil.
10. Stir cream and 2 tablespoons basil into sauce and bring just to a simmer.
11. Transfer sauce to deep heatproof bowl and puree with an immersion blender until almost smooth (or blend sauce in a blender).
12. If necessary, add water to thin to desired consistency, then season with Salt and pepper.
13. Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.

chicken breast halves, olive oil, garlic, tomato, pepper, white wine, chicken broth, heavy cream, fresh basil

Taken from www.food.com/recipe/chicken-with-sun-dried-tomato-cream-sauce-280373 (may not work)