In a large skillet, melt butter over medium-high heat. Add garlic and cook 30 seconds. Stir in four and cook 1 minute. Stir in 1 cup of broth, cream, tomatoes, thym, salt, bacon, and red-pepper flakes.Bring to a boil and cook 1 minute. Pour into a measuring cup; set aside. Wipe skillet with paper towel.
Heat sun-dried tomato oil in skillet over medium-high heat. Saute chicken in oil about 8 minutes, turning once, until browned and cooked through. Add remaining 1/2 cup broth, scraping any browned bits with a wooden spoon. Mix in cream sauce; add chicken just to heat through.
I cut the sun-dried tomatoes in small bits. I often have to move the skillet off the heat while I'm chopping the tomatoes or getting other ingredients. Maybe if I was more organized up front I could work a little faster.
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 66 (46%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 41.3mg||13 %|
|Sodium 783.4mg||27 %|
|Potassium 211.4mg||6 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 4.7g|
|Protein 14g||20 %|
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Calories per serving: 143
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