VERY GOOD.

-5 boneless, skinless chicken breasts (cut in halves)
-salt and pepper
-3 TB unsalted butter
-3 cloves minced garlic
-1/4 tsp red pepper flakes (optional)
-2 cups chicken broth
-1 cup heavy cream
-2/3 cup julienned sun dried tomatoes in olive oil; drained
-1/4 cup freshly grated parmesan
-1/4 tsp dried thyme
-1/4 tsp dried oregano
-1/4 tsp dried basil

Season chicken with salt and pepper. Melt 2 TBS butter in skillet. Add chicken and sear both sides until golden brown. Set aside in a 9x9in. dish. Preheat oven at 400F.
Melt remaining TBS of butter. Add garlic and red pepper flakes and cook a couple minutes. Stir in chicken broth, heavy cream, sundried-tomatoes, parmesan, thyme, oregano, and basil. Bring to boil. Then reduce heat and simmer a few minutes until slightly thickened. Then pour it over the chicken in the dish.
Place in the oven and cook until chicken is cooked through about 30 minutes. Serve immediately