I found this recipe a year or two ago and have it pinned as one of my favorites. It is rich and delicious. One thing I did differently is that I added some of the drippings from the pan I cooked the chicken in. I de-glazed the pan with a bit of water and poured that into my sauce.
4 chicken breasts
Salt and fresh pepper
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup onions, chopped finely
2 cloves garlic, minced
1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1/4 cup fresh basil, chopped
1 1/2 cups reduced sodium chicken broth
1/2 cup heavy whipping cream
Heat olive oil in a large pan over medium-high heat. Season chicken with salt and fresh ground pepper. Cook in pan until thermometer reads 162 degrees or so (chicken will continue cooking after being removed from the pan.) Remove chicken from pan and set aside, keeping covered.
In a large saucepan, melt butter over medium heat. Add onion, garlic, and shallots, cook 1-2 minutes, just until soft. Add sun dried tomatoes; stir.
With a whisk in hand, add flour and stir. Pour in chicken broth and whisk constantly to remove any lumps.
Add cream; whisk.
Continue whisking for 3-4 minutes or until sauce begins to thicken. Take off heat and let sit; it will
continue to thicken
Add fresh basil to sauce and give it a good stir.
Serve the chicken and sauce with your choice of pasta.