And lunch?

It was delicious!

No pix but a link. I was given this recipe this morning.  I found the website it came from (look back there).
But no pix. Not even of my incarnation.
But take my word for it- It was very nice.

Chicken With Sun-Dried Tomato Cream Sauce

Ingredients

·         4 boneless skinless chicken breast halves (1 1/2 pound total)

·         1 tablespoon olive oil (I used more)

·         4 garlic cloves, minced (Should have used more)

·         1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 ounce), patted dry and coarsely chopped

·         3/4 teaspoon dried hot red pepper flakes

·         1/4 cup cooking wine (link calls for dry white wine; I used red and it was fine.)

·         3/4 cup chicken broth

·         1/4 cup heavy cream

·         1/4 cup thinly sliced fresh basil

Preparation

Pat chicken dry and season with salt and black pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total. (Chicken will not be cooked through.) Transfer with tongs to a plate. (I cut the chicken into large pieces at this point; strips would also be nice.)

(This is where I added about another TBS of olive oil so that the garlic wouldn't burn as the skillet was quite sticky.) Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.

Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.

Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender. Use caution when blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt and pepper.
Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.
This one, as far as I'm concerned, is a keeper. It was fantastic. And, I'm pretty sure it'd be very nice with roasted peppers instead of (or in addition to) the dried tomatoes.