Creamy Herbed Chicken

Ingredients:

• 2 lb boneless, skinless chicken breasts
• 5 tbsp butter, divided
• 2 shallots, minced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper
• 2 tbsp Contadina® tomato paste
• 1/2 cup white wine
• 1 (14.5-oz) can Contadina® diced tomatoes
• 1 cup College Inn® chicken broth
• 3/4 cup heavy cream
• 1/2 cup oil packed julienned sun dried tomatoes
• 1/2 cup thinly sliced fresh basil

Instructions:

1. Pound chicken to an even thickness between plastic wrap using a meat mallet. Season with salt and pepper, if desired.
2. Melt 2 tablespoon butter in a large nonstick skillet over medium heat; add half of chicken and cook 3 to 4 minutes per side or until done. Remove from skillet. Repeat with 2 Tbsp butter and remaining chicken.
3. Melt 1 tablespoon butter in skillet over medium heat; add shallot, garlic, Italian seasoning, and pepper. Cook, stirring constantly, 1 minute. Add tomato paste; cook, stirring, 2 minutes.
4. Add wine; cook 1 minute. Add diced tomatoes, broth, cream, and sun-dried tomatoes; simmer 5 minutes.
5. Return chicken to skillet; stir in basil. Cook until chicken is thoroughly heated and sauce is thickened.