Chicken and Sun Dried Tomatoes With White Wine Cream Sauce

Prep time: 15 minutes
Cooking time: 12 to 15 minutes
Yields: Serves 4 with a side of pasta
4 tbsp olive oil
salt and pepper
1 tbsp Italian seasoning
1¾ pounds chicken thighs, boneless, skinless, cut into medium size pieces
10 cloves garlic, minced
½ cup white wine
1 cup heavy cream
4 oz sundried tomatoes, chopped (I used the sundried tomatoes bottled with oil, but
drained the oil)
2 tbsp fresh oregano, chopped
1 cup fresh basil leaves, chopped
Pre heat oil for a minute.
Season chicken with salt, pepper and Italian seasoning.
Add chicken and cook between 8 to 10 minutes until brown.
Remove from the pan and transfer to a plate.
Using the same oil from the pan, add garlic and cook for 10 seconds using low to
medium heat.
Immediately add wine and allow to cook for another 20 seconds until alcohol boils
off.
Add cream and stir.
Add sundried tomatoes and oregano.
Season with salt and pepper.
Bring to a boil.
Add chicken back.
Cook over low to medium heat for another 2 minutes.
Add basil leaves.
Turn off heat.
Serve with cooked noodles.