Braised Chicken in Sun-Dried Tomato Cream

My mouth is watering as I write this post. How can something so simple and so easy, be so delicious? Well, sun-dried tomatoes, cream, wine and basil just might have something to do with that.

We were having company over and Hubby had wanted to grill steaks. But with the endless snow and ice covering our back porch, that really wasn't going to happen. So I turned to my Bon Appetit cookbook that has been neglected and stored in our garage with the million other cookbooks that I forget about.

This is an easy recipe - but it's one of those that tastes so great that people think it must have taken forever to make. I served the chicken on a bed of parmesan mashed potatoes, which was perfect for soaking up the creamy sauce.

Braised Chicken in Sun-Dried Tomato Cream

2 skinless boneless chicken breast halves
1 tablespoon oil from oil-packed sun-dried tomatoes
3 large garlic cloves, thinly sliced
1/2 cup dry white wine
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 tablespoons thinly sliced fresh basil

Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and sauté until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.