• 2 chicken breasts, halved
• 3 tbsp olive oil
• 1/2 c sun-dried tomatoes, packed in oil
• 1/4 c cream
• 3/4 c plain Greek yogurt
• 3 chopped garlic cloves
• Salt, and pepper to taste

DIRECTIONS

1. Heat a skillet over medium-high heat with 3 tbsp of olive oil.
2. Toss in 3 cloves of garlic, then chicken, and sun-dried tomatoes.
3. Salt, and pepper as desired.
4. Cook chicken until browned.
5. Flip, and cook on the other side lowering heat as needed to cook the chicken all the way through.
6. Add cream, and yogurt to skillet, mix well, simmer until warm, and drizzle over chicken. Garnish with fresh basil.

Serves 4