Chicken With Sun-Dried Tomato Cream Sauce - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup sun-dried tomato, drained, coarsely chopped and patted dry
1/8 teaspoon hot red pepper flakes
1/4 cup dry white wine
3/4 cup vegetable broth or 3/4 cup chicken broth, doesn't matter
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil leaf

Preparation

Pat dry chicken and season with salt and pepper.
Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point).
Transfer chicken to a plate.
Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.
Add broth, cover, and bring to a boil.
Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).
Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil.
Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer.
Transfer sauce to a heatproof bowl and puree with a hand blender.
Add water if necessary to reach desired consistency.
Season sauce with salt and pepper.
Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.