Chicken with Sun-Dried Tomato Sauce

Ingredients

• 1 tablespoon butter
• 1 garlic clove,, pushed through a garlic press
• 1 tablespoon all-purpose flour
• 3/4 cup chicken broth,, divided
• 1/2 cup heavy cream
• 3 tablespoons sun-dried tomato slivers in oil
• 1 tablespoon of oil from the jar of sun-dried tomatoes
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon crushed red pepper
• 4 boneless, skinless chicken breasts,, flattened into an even thickness
• 1 (8-ounce) box farfalle or pasta of your choice,, cooked to al dente
• 1 cup peas, cooked

Steps

1. 1

   Melt butter in a large skillet over medium-high heat. Add garlic and cook 30 seconds. Stir in flour and cook 1 minute.

2. 2

   Gradually stir in 1/2 cup chicken broth, whisking well to avoid clumps. Add cream, tomatoes, thyme, salt, and pepper flakes. Bring to a boil and cook 1 minute. Pour into small bowl and set aside. Wipe skillet clean.

3. 3

   Place sun-dried tomato oil in the skillet and heat over medium-high heat. Saute chicken in oil until browned and cooked through, approximately 4 minutes per side. Transfer to a plate and keep warm.

4. 4

   Add remaining 1/4 cup chicken broth to skillet and bring to a boil. Scrape any brown pieces up with a wooden spoon. Mix in reserved sauce, add chicken and remove from heat once mixture is sufficiently warmed.

5. 5

   Toss pasta and peas together and divide between 4 plates. Top with chicken breast and sauce.