Skillet Chicken with Sun-Dried Tomato Sauce

I am always on the lookout for a quick and easy supper to make.  I think this qualifies.  I usually serve it with rice.

Skillet Chicken with Sun-Dried Tomato Sauce

Ingredients:

• 2 lb boneless, skinless chicken breasts
• Salt and pepper to taste
• 5 T. butter, divided into pieces
• 3 garlic cloves, minced
• 1 tsp. Italian seasoning
• 1/2 tsp. crushed red pepper flakes
• 1/2 cup white wine
• 1 cup chicken broth
• 3/4 cup heavy cream
• 1/2 cup oil-packed, thinly sliced sun-dried tomatoes
• 1/2 cup thinly sliced fresh basil

Directions:

1. Put chicken breasts in a zip-top plastic bag, then pound to an even thickness using a meat mallet.  Season lightly with salt and pepper.
2. Melt 2 T. butter in a large nonstick skillet over medium heat; add half of the chicken, and cook 3-4 minutes per side, or until done.  Remove from skillet.  Repeat with the remaining chicken and adding 2 T. butter.
3. Melt  1 T. butter in skillet over medium heat; add garlic, Italian seasoning  and crushed red pepper flakes.  Cook, stirring constantly, for 1 minute.
4. Add wine; bring to a boil, reduce heat and simmer 2 minutes.  
5. Add broth; bring to a boil, reduce heat and simmer 5 minutes.  
6. Stir in cream and tomatoes; simmer 5 minutes.
7. Return chicken to skillet; stir in basil.  Cook 4-5 minutes or until chicken is thoroughly heated and sauce is thickened.

Makes 4-6 servings.  Calories 471