Set the chicken aside and to the skillet add 1 tbsp butter, the garlic,
red pepper flakes. Stir for 1 minute.
Add the peppers and mushrooms fry until peppers are slightly soft.
Add the chicken broth , heavy cream, sun-dried tomatoes, parmesan
cheese, thyme, oregano and dried basil.
Bring to a boil and reduce the heat. Simmer for about 3-5 minutes
Place chicken back in the skillet and put in the oven for about 30
minutes or until the internal temperature of the chicken is 175
Cream sauce needs to simmer down and thicken slightly.
Taste carefully part what way through. Add a small amount more of
garlic , basil, salt and pepper to taste.