Braised Chicken in Sun-Dried Tomato Cream Sauce

Ingredients

• 4 boneless chicken breasts
• 2 tablespoons oil (from a jar of oil-packed sundried tomatoes)
• 5 garlic cloves, thinly sliced
• 1 1/2 cups dry white wine
• 1 cup heavy whipping cream
• 3/4 cup sun-dried tomato packed in oil, thinly sliced
• 1 red bell pepper, finely chopped
• 1/2 cup chopped basil

Instructions

1. Wash and pat dry chicken, sprinkly with salt and pepper.
2. Heat Oil from tomatoes in a heavy skillet, over medium heat.
3. Add chicken to skillet and saute until golden, about 4 minutes per side.
4. Add garlic and stir 30 seconds–do not brown garlic.
5. Add white wine, cream, pepper, and tomatoes, and bring to a boil.
6. Cover skillet, reduce heat to medium-low, and simmer until chicken is just cooked through, about 3-5 minutes.
7. Transfer chicken to plates.
8. Add most of basil to sauce in skillet.
9. Increase heat and boil until sauce thickens enough to coat spoon, and peppers and tomatoes are soft-about 2-5 minutes. (seems to take longer for me).
10. Season sauce to taste with salt and pepper, spoon over chicken and top with fresh basil and serve.