Joy to the Food

0 Bring a large skillet to medium heat with [wprm-ingredient text="2 tbsp butter" uid="1"]. Once melted, add the [wprm-ingredient text="4 cloves garlic" uid="2"], [wprm-ingredient text="½ tsp salt, oregano, crushed red pepper flakes" uid="3"], and the [wprm-ingredient text="¼ tsp ground black pepper" uid="4"] and saute until the garlic is fragrant - about 2 minutes.
1 Place the sliced chicken ([wprm-ingredient text="4 6oz Chicken breast" uid="11"]) on the pan, cooking it in batches so as to not crowd the pan. As each side browns, flip to another side to brown it all around. Remove the chicken as it finishes cooking and set aside so it doesn't overcook.Once each piece reaches 160 degrees internal temperature or is no longer pink inside, remove it and set aside so it doesn't overcook. Chicken needs to be cooked to 165 degrees, but because it will continue to cook in the sauce later, cooking it to 160 degrees now is fine.
2 While the chicken is cooking, add the [wprm-ingredient text="½ cup sun dried tomatoes" uid="5"], [wprm-ingredient text="1 cup chicken bone broth" uid="6"], [wprm-ingredient text="½ cup heavy cream" uid="7"], and [wprm-ingredient text="½ cup cottage cheese" uid="8"] to a blender and blend until smooth and creamy.
3 With the chicken removed from the pan, reduce the heat to low and add the sauce to the pan. Bring to a low boil - just enough to heat through. Then, stir in the basil and parmesan. Add the chicken back in and cook for another 5 minutes to finish.Enjoy with toasty sourdough or over pasta!