Chicken With Sun-Dried Tomato Cream Sauce

I'm vegetarian, so I substitute mock chicken cutlets in place of the real thing. Works well.

• Ready In: 25 mins
• Serves: 4

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

Directions

1. Pat dry chicken and season with salt and pepper.
2. 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).
3. Transfer chicken to a plate.
4. Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.
5. Add broth, cover, and bring to a boil.
6. Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).
7. Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil.
8. Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer.
9. Transfer sauce to a heatproof bowl and puree with a hand blender.
10. Add water if necessary to reach desired consistency.
11. Season sauce with salt and pepper.
12. Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.