6 chicken breast filets, boneless & skinless, patted dry
2 tbsp butter
3 tsp minced garlic
2 tsp Italian seasoning
1/2 cup julienne sun dried tomatoes, from the jar (make sure to drain the excess oil)
1 cup chicken broth
1/2 cup half & half, or heavy cream (heavy cream will make the sauce thicker)
1 cup shredded parmesan cheese, divided
fresh basil or thyme, for garnishment
salt & pepper to taste
Season both side of chicken with salt & pepper.
Heat large sauté pan over medium heat. Add butter to skillet and when it starts to foam add chicken and cook until golden brown and registers 160ºF with internal thermometer, about 6 minutes per side. Transfer chicken to plate and tent with aluminum foil.
Using the same skillet add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half & half, 2/3 cup Parmesan cheese to pan and stir to combine. Bring to a boil and continue to stir until thickened and creamy, about 5-7 minutes.
Return chicken to pan and spoon sauce over chicken. Top with black pepper, remaining Parmesan cheese, fresh thyme or basil, and serve.