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 tomatoes packed in oil, thinly sliced
1 red bell peppers, finely chopped
1/2 cup chopped basil
Directions:
Wash and pat dry chicken, sprinkly with salt and pepper.
Heat Oil from tomatoes in a heavy skillet, over medium heat.
Add chicken to skillet and saute until golden, about 4 minutes per side.
Add garlic and stir 30 seconds–do not brown garlic.
Add white wine, cream, pepper, and tomatoes, and bring to a boil.
Cover skillet, reduce heat to medium-low, and simmer until chicken is just cooked through, about 3-5 minutes.
Transfer chicken to plates.
Add most of basil to sauce in skillet.
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).
Season sauce to taste with salt and pepper, spoon over chicken and top with fresh basil and serve.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.