In a skillet place the olive oil and butter over medium heat. Sprinkle top and bottom of the chicken with salt and pepper.
Brown on one side for at least 3 minutes. Flip and brown on the other side.
Remove chicken and add the minced garlic. Cook for about 20-30 seconds.
Add the heavy cream and chicken broth. Whisk. Cook for another minute or two.
Add the shredded parmesan and whisk until melted, about 2-3 minutes.
Add the sun dried tomatoes and dried thyme, mix well.
Place chicken back into the skillet.
Chiffonade your basil.
Slice thinly.
Top chicken breasts with a little more parmesan cheese and the basil.
Place in a 350 degree preheated oven for 20-30 minutes. Cook until cooked through but not overcooked.
remove chicken to a cutting board and allow to cook some before slicing.
Very quickly whisk in extra heavy cream and chicken broth until everything is creamy and saucelike. I added at least 1/3 cup more of cream and 3/4 a cup of broth. My family absolutely loved this sauce.
Serve over low carb pasta options or as is. Dreamfields noodles are pictured here.
