3 garlic cloves, thinly sliced
1/2 cup dry white wine
1/2 cup whipping cream
8.5 oz jar sun-dried tomatoes in olive oil & herbs, julienned & drained reserving 1 Tbsp oil from jar
Heat reserve oil in heavy medium skillet over med-high heat. Add chicken to skillet and saute until golden about 4 minutes per side. Add garlic and stir 30 seconds. Add white wine, cream, sun-dried tomatoes, and bring to a boil. Cover skillet, reduce heat to medium low and summer until chicken is cooked through, about 3 minutes. Transfer chicken to plates and keep warm. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season with sauce to taste with salt & pepper & spoon over chicken & serve.