A delightful and creamy chicken dish infused with the rich flavors of sun-dried tomatoes and fresh basil.
Season the chicken breasts with salt and pepper on both sides.
Let the chicken rest at room temperature for a few minutes before cooking to ensure even cooking.
Heat the oil from the sun-dried tomatoes in a heavy skillet over medium heat.
Using the oil from the sun-dried tomatoes adds extra flavor to the dish.
Add the chicken breasts to the skillet and cook until golden brown on both sides, about 4 minutes per side.
Avoid overcrowding the skillet to ensure the chicken browns properly.
Remove the chicken from the skillet and set aside.
Keep the chicken covered to retain its warmth.
Add the minced garlic to the skillet and sauté for 30 seconds, being careful not to burn it.
Lower the heat if the garlic starts to brown too quickly.
Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
Scrape the bottom of the skillet to incorporate all the flavorful bits into the sauce.
Stir in the heavy cream, sun-dried tomatoes, and red bell pepper. Bring to a gentle simmer.
Ensure the cream is well-mixed for a smooth sauce.
Return the chicken to the skillet, cover, and simmer for 5 minutes until the chicken is cooked through.
Check the chicken's doneness by cutting into the thickest part to ensure it's no longer pink.
Add the fresh basil to the sauce and stir to combine.
Add the basil at the end to preserve its fresh flavor.
Serve the chicken topped with the creamy sauce and garnish with additional basil.
Serve with a side of crusty bread to soak up the delicious sauce.
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