Perfect for entertaining or just a casual night in, these chicken breasts are simmered in an impossibly creamy sauce flavored with sun-dried tomatoes and fresh basil. This chicken with creamy sun-dried tomato sauce is easy on the eyes and the tastebuds.
Combine flour, Italian seasoning, salt, and pepper in a shallow dish. Dredge the chicken in the mixture and set aside.
Heat the olive oil in a large skillet set over med-high heat and add the chicken in a single layer (you will need to do this in two steps).
Brown on one side, flip, and brown on the other, about 4 mins total. Remove the chicken to a pan and cover to keep warm. Add the garlic to the pan and sauté for 1-2 mins, being careful not to burn.
Carefully add the wine and bring to a boil. Once the wine is reduced by half, add the sun-dried tomatoes, heavy cream, and chicken stock. Bring to a simmer.
Continue to simmer for 2-3 mins, until slightly reduced. Add the parmesan cheese and season with salt and pepper. Stir in half the basil.
Add the chicken and any accumulated juices to the pan and turn to coat. Reduce the heat to low and let the chicken cook through and the sauce to thicken, about 5 mins. Sprinkle with remaining basil and serve.