Dredge

In a shallow dish, whisk together flour, salt and black pepper. Dredge chicken in the seasoned flour to coat.

Sauté

In a large skillet, heat olive oil over medium heat. Add chicken and sauté for 3 to 4 minutes per side until chicken is cooked thoroughly. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove chicken from skillet and set aside.

Sauteing

Simmer

To the same skillet, add garlic and roasted red peppers. Sauté for about 1 minute, then whisk in chicken stock and basil. Simmer for 2 to 3 minutes until slightly thickened. Turn heat to very low and whisk in the sour cream. Add chicken back skillet and simmer in cream sauce for about 1 minute to heat through, do not boil.

Serve

Transfer chicken to a serving platter. Pour sauce over chicken and serve.

TIP

When cooking with sour cream or Greek yogurt, always keep the heat on low to avoid the sauce from separating and getting lumpy.