Karen's Chicken with Goat Cheese and Sun-dried tomatoes

2 chicken breasts
1 tablespoon olive oil
1/4 cup white wine (Chardonnay)
1/2 cup chicken broth
2 tablespoons sundried tomatoes, chopped and drained
2 ounces goat cheese, crumbled
2 cloves garlic, minced
1 palmful basil
to taste salt and pepper

Sprinkle chicken breast halves with salt and pepper.
Heat skillet over medium-high heat and add oil.
When oil is hot, add chicken breasts. Cook through, about 4-6 minutes per side depending on how thin they are. Set aside and keep warm.
In the same skillet, add wine. Cook over medium-high heat until reduced by half, being sure to scrape up the browned bits from the chicken.
Add chicken broth, garlic and basil and reduce that by about half, too.
Add in sundried tomatoes and heat through. Take skillet off the heat and stir in goat cheese.

Source: The Nest What's Cooking Board