INGREDIENTS
1 lb/500g skinless chicken breast
½ tsp salt
Black pepper
1½ tbsp oil from sun dried tomatoes
2 garlic cloves, peeled and smashed
¼ cup white wine
¾ cup chicken broth/stock
½ cup heavy cream
3 tbsp freshly grated parmesan
2 tsp Dijon mustard
1 tsp fresh thyme leaves
¼ cup chopped sun dried tomatoes, drained of oil

DIRECTIONS
1 Slice the chicken slightly on the diagonal into 2/5″ / 1 cm thick slices. Sprinkle with salt and pepper, then heat 1 tbsp oil in a large skillet over high heat and cook chicken. Remove onto plate.
2 Heat the remaining ½ tbsp of oil in the skillet, cook garlic for 30 seconds, add white wine, bring to simmer and scrape brown bits from bottom of pan to mix in.
3 Cook wine for 1 minute, then add the chicken broth, cream, mustard and thyme. Whisk, bring to simmer and cook for 1 minute until slightly thickened.
4 Remove the garlic pieces and discard. Stir the parmesan cheese and sun dried tomatoes through the sauce. Season to taste with more salt if desired.
5 Return the chicken to the pan to warm up, then serve.

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