Sun-Drenched Chicken

Step 1 -In a resealable plastic bag, add the chicken breasts and pound them to an even thickness using the smooth side of a meat mallet or a heavy-bottomed pan.

Step 2 -If the chicken breasts are very large, cut them in half.

Step 3 -Lightly season the chicken with the salt and the pepper.

Step 4 -In a large nonstick skillet over medium heat, melt 4 tablespoons of the butter.

Step 5 -Add 1/2 of the flattened chicken breasts and cook until they are no longer pink in the center, the juices run clear, and the meat reaches an internal temperature of 165 degrees F, about 5-10 minutes.

Step 6 -Transfer the cooked chicken from the skillet to a plate.

Step 7 -Repeat the cooking process with 4 tablespoons of the butter and the remaining chicken, making sure to melt the butter first.

Step 8 -In the same skillet, melt the remaining butter.

Step 9 -Add the garlic, the Italian seasoning, and the red pepper flakes to the melted butter and cook, while stirring constantly, until fragrant, about 1 minute.

Step 10 -Add the wine to the skillet and bring the mixture to a boil.

Step 11 -Reduce the heat to low and simmer until the wine is reduced slightly, about 2 minutes.

Step 12 -Add the chicken broth to the wine mixture and bring the mixture to a boil again, raising the heat as needed.

Step 13 -Reduce the heat to low and simmer until slightly reduced, about 5 minutes.

Step 14 -Add the heavy cream and the sun-dried tomatoes and stir to combine.

Step 15 -Simmer until the sauce thickens and the flavors meld together, about 5 minutes.

Step 16 -Add 1 cup of the sliced basil to the sauce the stir to combine.

Step 17 -Add the chicken to the sauce and cook until it is thoroughly heated through, about 5 minutes.

Step 18 -Serve with the cherry tomatoes, garnished with the extra whole basil leaves.