Here is a quick dinner for those busy nights. My family loved it. The sauce can either be served rustic, just poured over the chicken, or creamed in a processor or blender. I chose to blend it last night, it made it a bit thicker. This would also work great for a light pasta or a pesto.
Chicken With Creamy Sun Dried Tomato Sauce
4 boneless skinless chicken breast halves
1 Tbsp. Olive Oil or Canola Oil
4 garlic cloves minced
1/4 cup drained sun dried tomatoes
Dash of red pepper flakes (these are hot.. start with 1/8th tsp and adjust to your personal taste)
1/4 cup dry white wine
3/4 cup low sodium chicken broth
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil
Pat chicken dry and season both sides with salt and pepper. Heat oil in skillet over moderately high heat until hot. Brown chicken on both sides, turning once. Chicken will not be cooked through. Transfer to clean dry plate.
Turn heat down to medium and add garlic, tomatoes and red pepper flakes to skillet, saute’ stirring until garlic is pale golden, about a minute. Add wine and stir the pan to remove any browned chicken bits from the bottom, and reduced by half. Add chicken broth and bring to a boil. Return the chicken with any juices and simmer covered till cooked through, 4-5 minutes.
Transfer the chicken to a platter to keep warm and cover with foil. Stir Cream about half the basil into sauce in skillet and bring just to a simmer. Pour the sauce into a blender or processor and blend till smooth. Make sure you use a dishtowel over the top of the processor or blender to prevent the hot liquid from burning your hands. If the sauce seems too thick, thin with a bit of water to right the consistency. Season with salt and pepper to taste.
Serve sauce over chicken and sprinkle with remaining basil.