Chicken with Creamy Sun-Dried Tomato Sauce

Prepare the Chicken: Place chicken breasts in a large resealable plastic bag. Gently pound to an even 1/2-inch thickness using a meat mallet or rolling pin. If the breasts are very large, cut them in half horizontally. Season generously with salt and pepper. (Prep time: 15 minutes)

Sear the Chicken: In a large, heavy-bottomed skillet (preferably cast iron), melt 4 tablespoons of butter over medium-high heat. Add half of the chicken breasts, ensuring not to overcrowd the pan. Cook until golden brown and cooked through, about 5-7 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Remove from skillet and set aside. Repeat with another 4 tablespoons of butter and the remaining chicken breasts. Set aside. (Cook time: 20-25 minutes)

Sauté Aromatics: Reduce heat to medium. Melt the remaining 2 tablespoons of butter in the same skillet. Add the minced garlic, Italian seasoning, and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic. (Cook time: 1 minute)

Create the Sauce: Pour in the dry white wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce heat and simmer for 2 minutes to reduce the wine slightly. Pour in the chicken broth, return to a boil, reduce heat again, and simmer for 5 minutes to allow the flavors to meld. Stir in the heavy whipping cream and sun-dried tomatoes (including a tablespoon of the reserved oil). Simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened slightly. (Cook time: 12 minutes)

Combine and Finish: Stir in the fresh basil leaves. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Cook until the chicken is thoroughly heated through and the sauce has further thickened, about 5 minutes. (Cook time: 5 minutes)

Serve: Serve immediately, spooning the creamy sun-dried tomato sauce over the chicken. Garnish with extra fresh basil, if desired. Excellent served over pasta, rice, or with crusty bread for soaking up the delicious sauce.