Chicken in Sun-Dried Tomato Sauce

Place the chicken breasts in a sealed plastic bag and use a meat mallet to flatten them evenly. If the breasts are particularly large, consider cutting them in half for uniformity. Sprinkle a light dusting of salt and pepper over the chicken to season.

Heat 4 tablespoons of unsalted butter in a large, non-stick skillet over medium heat. Cook half of the chicken breasts until they reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and are no longer pink in the center, taking about 5 to 10 minutes. Use a meat thermometer to check for doneness. Remove the cooked chicken from the skillet and set it aside.

Repeat the cooking process with the remaining half of the chicken breasts, using another 4 tablespoons of butter. Once done, set the cooked chicken aside.

In the same skillet, melt 2 tablespoons of butter and add minced garlic, Italian seasoning, and a pinch of red pepper flakes. Cook over medium heat, stirring constantly, for about 1 minute. Pour in a glass of wine and bring the mixture to a boil. Reduce heat and let simmer for 2 minutes. Add chicken broth, return the mixture to a boil, reduce heat, and let simmer for 5 minutes. Stir in heavy cream and sun-dried tomatoes. Let the sauce simmer for another 5 minutes.

Stir in some fresh basil leaves and return the cooked chicken to the skillet. Continue cooking until the chicken is heated through and the sauce has thickened, taking about 5 minutes.