Strength is the ability to break a chocolate bar into four pieces with your bare hands-and then eat just one of those pieces-Judith Viorst

Chicken and Sun-Dried Tomato Cream

1 1/2 lb thin-sliced boneless & skinless chicken breasts, 1/4 tsp salt, 1/8 tsp black pepper, 2 tbsp olive oil, 1/4 tsp red pepper flakes, 1 small onion (diced), 1/4 cup dry white wine, 1 cup chicken broth, 1/2 cup heavy cream, 1/2 cup sun-dried tomato pesto, rosemary

Season both sides of each piece of chicken w/ salt & pepper. In a large skillet, heat 1 tbsp olive oil over med-high heat. Add half of the chicken; cook 3 min/side or until done. Transfer to platter, keep warm and repeat with remaining oil and chicken.

Add red pepper flakes and onion to skillet; cook for 3 min. Add wine, cook for 1 min stirring to dissolve brown bits. Add broth, cream and pesto. Bring to boil; cook, uncovered for 4 min or until slightly thickened. Pour sauce over chicken and season w/ rosemary.

I got this recipe from a Family Circle cookbook. I absolutely love this dish. The sun-dried tomato and cream is so flavorful over the chicken, which can sometimes be a blank canvas meat. I would add more red pepper flakes to give the dish even more of a kick. The dish goes great with quinoa or mashed potatoes. Though you get a veggie with onion, I wanted to add zucchini because onion just isn't enough.