VERY GOOD.

-5 boneless, skinless chicken breasts (cut in halves) -salt and pepper -3 TB unsalted butter -3 cloves minced garlic -1/4 tsp red pepper flakes (optional) -2 cups chicken broth -1 cup heavy cream -2/3 cup julienned sun dried tomatoes in olive oil; drained -1/4 cup freshly grated parmesan -1/4 tsp dried thyme -1/4 tsp dried oregano -1/4 tsp dried basil

Season chicken with salt and pepper. Melt 2 TBS butter in skillet. Add chicken and sear both sides until golden brown. Set aside in a 9x9in. dish. Preheat oven at 400F. Melt remaining TBS of butter. Add garlic and red pepper flakes and cook a couple minutes. Stir in chicken broth, heavy cream, sundried-tomatoes, parmesan, thyme, oregano, and basil. Bring to boil. Then reduce heat and simmer a few minutes until slightly thickened. Then pour it over the chicken in the dish. Place in the oven and cook until chicken is cooked through about 30 minutes. Serve immediately