- 4 boneless chicken breast halves
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1/4 cup drained sun-dried tomatoes patted dry and coarsely chopped
- 3/4 teaspoon dried 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
Season the chicken with salt and pepper. Heat the oil in a heavy skilled over moderately high heat until it's hot, but not smoking. Brown the chicken, turning once (about 6 minutes total.) Don't worry about cooking the chicken through. That comes leater. Transfer with tongs to a place.
Add garlic, tomatoes and red pepper flakes to the skilled and sauté, stirring for about 1 minute. Add the wine and boil. Stir frequently and scrape up the brown bits until it's reduced by half (about 1 minute). Add the chicken broth, cover, and bring to a boil.
Add the chicken to the skillet along with any juices that accumulated on the plate and simmer covered for about four to five minutes or until the chicken is cooked through. Transfer the chicken with tongs to a platter and loosely tent with foil. Stir in the cream and 2 tablespoons basil into the skillet and bring to a simmer.
Transfer the sauce to a standing blender and purée until almost smooth. Be careful blending hot liquids so you don't splash any on yourself. Serve the sauce over the chicken and sprinkle with the remaining basil.