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recipe:
Ingredients:
4 chicken breast fillets
3-4 tablespoons of olive oil or olive oil with sun-dried tomatoes
6 cloves of garlic
1 glass of dry wine
2/3 cup of heavy cream
1/2 cup of dried tomatoes in olive oil
a handful of fresh basil
a bunch of green parsley

Chop the sun-dried tomatoes, parsley, basil and garlic. Wash the chicken breast, dry it, and sprinkle with pepper and salt. Fry on both sides in olive oil until golden brown (jar oil with tomatoes is better). Add the garlic and cook for a while, taking care not to overcook. Pour wine, cream and tomatoes into the pans; bring to a boil. Cover, simmer for 5 minutes on low heat. Transfer the meat to a plate, and add the sprinkled basil and parsley to the sauce. Cook for 5-10 minutes over high heat until the sauce thickens. season with salt and pepper, pour over the fillets.

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