Ingredients

• 4 pounds boneless skinless chicken breasts
• salt and pepper to taste
• 10 tablespoons butter , divided
• 6 cloves garlic , minced
• 2 teaspoons Italian seasoning
• 0.5 teaspoons red pepper flakes
• 1 cup dry white wine , such as Chardonnay
• 2 cups chicken broth
• 1.5 cups heavy whipping cream
• 1 cup oil-packed sun-dried tomatoes , thinly sliced
• 1 cup thinly sliced fresh basil

Instructions

1. 1 Place chicken breasts in a resealable plastic bag and pound to an even thickness. If breasts are very large, cut them in half. Season lightly with salt and pepper.
2. 2 Melt 4 tablespoons butter in a large nonstick skillet over medium heat and cook 1/2 of the chicken breasts until they are no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet and set aside. Melt another 4 tablespoons butter and repeat with the remaining chicken breasts. Set aside.
3. 3 Melt remaining 2 tablespoons butter in the same skillet and add garlic, Italian seasoning, and red pepper flakes. Cook, stirring constantly, for 1 minute. Pour in wine and bring to a boil. Reduce heat and simmer for 2 minutes. Pour in chicken broth, return to a boil, reduce heat, and simmer for 5 minutes. Stir in cream and sun-dried tomatoes. Simmer for 5 minutes.
4. 4 Stir in basil and return chicken to the skillet. Cook until chicken is thoroughly heated and sauce has thickened, about 5 minutes.

Nutrition per serving