Sun Dried Tomato Chicken

1 Tbsp butter
1 clove garlic
1 Tbsp flour
3/4 c Chicken broth, divided
1/2 c Heavy Cream
3 Tbsp Sun dried tomatoes
1/4 tsp Thyme
1/2 tsp Salt
1/4 tsp Crushed red pepper

• Melt butter in large skillet over med-high heat. Add garlic and cook 30 seconds.Stir in flour and cook 1 minute.
• Gradually stir in 1/2 c chicken broth, whisking well to avoid clumps. Add remaining ingredients except sun dried tomatoes. Bring to a boil & cook 1 minute. Pour into small bowl and set aside. Wipe skillet clean.
• Place sun dried tomato oil in skillet on med-high heat. Saute chicken 4 minutes per side (should be browned & cooked through). Transfer to plate.
• Add remaining 1/4 c chicken broth to skillet and bring to a boil. Scrape any brown pieces up with a wooden spoon. Mix in reserved sauce, add chicken and remove from heat once mixture is warm.