Skillet Sun Dried Tomato & Parm Chicken
1 T. Olive Oil
3-4 Chicken Breasts
Salt & Pepper
2 Cloves Garlic (minced)
1 t. Thyme
3/4 C. Chicken Stock
1/2 C. Heavy Cream
1/2 C. Sundried Tomatoes (chopped well)
1/2 C. Grated Parmesan Cheese
Fresh Basil, Torn
Preheat oven to 375 degrees. In a large oven-safe skillet heat oil over medium-high heat. Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side. Transfer chicken to a plate.
Return skillet to medium heat. Add garlic and cook for 1 minute -- don't let it burn it will turn bitter. Stir in thyme, chicken stock, and heavy cream. Cook for 5 minutes, stirring often. Stir in sundried tomatoes and parmesan cheese.
Return chicken to skillet and spoon sauce all over the chicken breasts. Bake until chicken is cooked through -- about 15-18 minutes. Garnish with basil and grated parmesan cheese.