Step 1

Breast: Cut chicken in half horiztonally to form 2 thin steaks.

Step 2

Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.

Step 3

Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.

Step 4

Add the garlic and cook for 15 seconds until light golden.

Step 5

Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.

Step 6

Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.

Step 7

Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes.

Step 8

Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.

Step 9

Taste sauce and add more salt and pepper if needed.

Step 10

Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.

Step 11

Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!