Pan-Seared Chicken Breasts with Sun Dried Tomatoes

Directions

1. 1
   In a large nonstick skillet heat olive oil over medium-high heat.Season chicken breasts with salt and pepper.
2. 2
   Add chicken breasts to hot oil and cook 4 minutes; flip and continue to cook for 4 minutes or until browned on both sides.
3. 3
   Remove chicken from skillet; set aside.
4. 4
   Add onions, garlic and thyme leaves to skillet; cook for 3 minutes, stirring frequently.Stir in flour; mix until combined.
5. 5
   Add broth and sun dried tomatoes.Return chicken to skillet; bring mixture to a boil.Turn heat down to a simmer; cover the skillet and continue to cook for 15 to 18 minutes, or until chicken is done.
6. 6
   Remove from heat.
7. 7
   Serve.