- 4 (6 oz each) boneless skinless chicken breasts*
- Salt and black pepper
- 1 1/2 tsp Italian seasoning
- 1/4 cup all-purpose flour
- 2 Tbsp oil from the jar of sun-dried tomatoes, divided
- 1 Tbsp minced garlic (3 cloves)
- 1 cup low-sodium chicken broth
- 1/4 tsp red pepper flakes (optional for heat)
- 1/3 cup (lightly packed) sun-dried tomatoes in oil, drained well, finely chopped
- 1/2 cup heavy cream
- 1/3 cup tomato sauce
- 1/2 cup (1 oz) finely shredded parmesan cheese
- 1 tsp cornstarch mixed with an additional 1 Tbsp chicken broth
- 3 Tbsp chopped fresh basil, divided
Cover chicken breasts on a cutting board with a sheet of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Season both sides with salt and pepper and Italian seasoning.
Heat 1 1/2 Tbsp of the oil from the jar of sun-dried tomatoes in a 12-inch skillet over medium-high heat.
Pour flour into a shallow dish and dredge each chicken piece in flour to coat both sides and transfer to skillet. Cook through about 4 to 5 minutes per side (chicken should be 165 degrees F in the center).
Transfer the chicken to a plate. Reduce skillet to medium-low heat and pour remaining 1/2 Tbsp oil into skillet.
Add garlic and saute until just deepening in color but not browning, about 15 seconds. Pour in chicken broth while scraping up browned bits from the bottom of the pan. Add sun-dried tomatoes and red pepper flakes.
Let the chicken broth simmer until reduced by half, about 3 minutes. Whisk together the remaining 1 Tbsp chicken broth with the cornstarch and pour into the skillet while whisking. Cook for 30 seconds while stirring.
Reduce to low heat, add heavy cream, tomato sauce, parmesan cheese, and season sauce with salt and pepper to taste. Cook just until the cheese has melted. Remove from heat and stir in 2 Tbsp basil.
Return chicken to sauce, spooning sauce over chicken. Serve garnished with remaining 1 Tbsp basil.