Chicken with Sun Dried Tomatoes

You will need:

• 8 boneless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, or more, to taste
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup julienned sun dried tomatoes in olive oil, drained
• 1/4 cup freshly grated Parmesan
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 cup basil leaves,

1. Season chicken thighs with salt and pepper, to taste.
2. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken and sear both sides until golden brown, about 5-8 minutes per side; set aside.

4. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.

5. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes. Return chicken to the skillet. Cook for 15 minutes or so until cooked through and sauce is slightly reduced.

7. Serve immediately, garnished with basil, if desired. I chose to serve this dish with pasta, and it worked out very well. Enjoy:)

Source: damndelicious.net (adapted with some modifications)