Chicken

1. Preheat oven to 325 degrees.
2. Combine breadcrumbs, sun-dried tomatoes, 2 tablespoons oil reserved from tomatoes and garlic in processor. Pulse until tomatoes are coarsely chopped. Season to taste with salt and pepper.
3. Pour 1/3 cup flour into a shallow dish or plate and season with salt and pepper, crack one egg into a small bowl and beat with a whisk, and pour tomato and breadcrumb mixture onto a separate plate.
4. Take your chicken breasts, dredge them in the flour, coat them with the beaten egg, and then cover them in the breadcrumb mixture. Repeat this process for all four chicken breast.
5. Once breaded, heat up a large skillet. Brown the chicken on both sides and remove to baking pan. Place the chicken in the oven for about 15-20 minutes or until it reaches an internal temperature of 165 degrees. While the chicken is baking, prepare the sauce.

Sun-Dried Tomato Sauce

1. In a small saucepan over medium-low heat, melt the three tablespoons of butter. Whisk in the flour until well combined. Add the white wine, stirring with the whisk.
2. Add the heavy cream and sun-dried tomatoes, let simmer for several minutes until thickened. Add the chopped parsley, salt, pepper, and sugar to taste.
3. To serve, plate the chicken breasts and pour sauce over the top. Enjoy!