• 1 tablespoon olive oil
• 3-4 large boneless, skinless chicken breasts (sliced in half, vertically)
• 1/4-1/2 teaspoon salt
• 1/4-1/2 teaspoon black pepper
• 1 tablespoon cornstarch
• 3/4 cup chicken broth, divided
• 1 teaspoon minced garlic
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup chopped sundried tomatoes
• 1/4-1/2 cup freshly grated Asiago cheese
• 1 teaspoon dried basil flakes

Preheat oven to 375 F. In a large skillet, heat oil over medium-high heat. Add the chicken and season generously with salt/pepper. Sear the chicken on each side for 4-5 minutes. Transfer the chicken to a casserole dish sprayed with oil. In a small container, add the cornstarch and 2 tablespoons of chicken broth; shake to combine. Return the skillet to medium heat. Add a bit of oil if needed. Add the garlic and cook for 1 minute, stirring. Add the thyme, red pepper flakes, remaining chicken broth, cornstarch/chicken broth mixture, and heavy cream. Cook for 5 minutes, stirring often. Stir in the sundried tomatoes and Asiago cheese. Spoon the sauce over the chicken in the casserole dish. Sprinkle with basil flakes. Bake at 375 F for 18-22 minutes, or until the chicken is no longer pink. Let set for 5 minutes before serving.