Recipe

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• 4 boneless skinless chicken breast halves (1 1/2 lb total )
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 cup drained sun-dried tomato packed in oil, patted dry and coarsely chopped (1/2 oz)
• 3/4 tsp hot red pepper flakes
• 1/4 cup dry white wine
• 3/4 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup thinly sliced fresh basil

• 1 Pat chicken dry and season with salt and black pepper.
• 2 Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total.
• 3 (Chicken will not be cooked through.) Transfer with tongs to a plate.
• 4 Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute.
• 5 Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
• 6 Add chicken broth and bring to a boil, covered.
• 7 Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 3 minutes approximately.
• 8 Transfer chicken with tongs to a platter and keep warm, loosely covered with foil.
• 9 Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
• 10 Season with salt and pepper.
• 11 Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.