Chicken With Creamy Sun-Dried Tomato Sauce - cooking recipe

Ingredients

4 boneless skinless chicken breast halves (1 1/2 lb total)
1 tablespoon 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 teaspoon 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

Preparation

Pat chicken dry and season with salt and black pepper.
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.
(Chicken will not be cooked through.) Transfer with tongs to a plate.
Add garlic, tomatoes, and red pepper flakes to skillet and saute, stirring, until garlic is pale golden, about 1 minute.
Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
Add chicken broth and bring to a boil, covered.
Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 3 minutes approximately.
Transfer chicken with tongs to a platter and keep warm, loosely covered with foil.
Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
Season with salt and pepper.
Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.