Step 1

Prep: Cut each chicken breast in half lengthwise to ensure thinner pieces of chicken that cook more quickly and evenly. You can also place the chicken between two pieces of plastic wrap and pound them with a meat mallet until they are uniform in thickness. Then, season chicken on both sides with salt, pepper and garlic powder.

Step 2

Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 3-4 minutes on each side or until cooked through (internal temperature should be 165°F). Remove chicken from the pan and place on a plate. Cover with foil and set aside.

Step 3

Make Sauce: Whisk together chicken broth and flour. In the same pan that you cooked the chicken, add the chicken broth/flour mixture. Cook over medium heat, stirring, until it starts to thicken (about one minute). Make sure you scrape up any brown bits at the bottom of the skillet = FLAVOR!

Step 4

Add: Add sun dried tomato pesto, and heavy cream and stir until everything is well mixed. Allow sauce to simmer for 1-2 minutes.

Step 5

Add Chicken: Add chicken all ALL OF THE JUICES from the plate back to the pan. Spoon sauce over the chicken. Taste and adjust salt/pepper if necessary. Cook for another minute until chicken is warmed through.

Step 6

Serve: Top with fresh basil and Parmesan cheese (optional) and serve over pasta or rice.