3 tablespoons olive oil
4 (16 ounces) chicken breasts
salt and fresh ground pepper , to taste
1 large yellow onion , diced
3 to 4 garlic cloves , minced
1 teaspoon fresh thyme leaves
1 tablespoon flour
1 cup chicken broth or vegetable broth
1/3 cup sun dried tomatoes in oil
In a large nonstick skillet heat olive oil over medium-high heat.
Season chicken breasts with salt and pepper.
Add chicken breasts to hot oil and cook 4 minutes; flip and continue to cook for 4 minutes or until browned on both sides.
Remove chicken from skillet; set aside.
Add onions, garlic and thyme leaves to skillet; cook for 3 minutes, stirring frequently.
Stir in flour; mix until combined.
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 cooked through.
Remove from heat.