Chicken with Creamy Sun-Dried Tomato Sauce

Step 1: If using chicken breast, cut each piece horizontally in half to make two thin steaks.

Step 2: Sprinkle the chicken with salt and pepper. Heat the sun-dried tomato oil in a large skillet over high heat.

Step 3: Add the chicken and cook until golden brown on both sides, about 6 minutes total for thighs or 4 minutes for breast. Transfer to a plate and keep warm.

Step 4: Add the garlic and cook for 15 seconds, until light golden.

Step 5: Add the wine. Bring it to a simmer, scraping the bottom of the skillet to loosen the browned bits into the wine.

Step 6: Simmer the wine for about 1 minute, until the smell of alcohol has gone.

Step 7: Mix in the mustard, then add the chicken broth, cream, Parmesan, and sun-dried tomatoes.

Step 8: Bring the sauce to a simmer, reduce the heat to medium, and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve the Parmesan.

Step 9: Taste the sauce and add more salt and pepper if needed.

Step 10: Stir in the basil, then return the chicken to the skillet. Spoon sauce over the chicken and simmer for 1 minute.

Step 11: Serve immediately over mashed potatoes, creamy mashed cauliflower, or pasta. Bread on the side is also good for mopping up the sauce.