Sun Dried Tomato Basil Chicken *

4 small boneless, skinless chicken breasts, cut into chunks
1 tsp salt
1/2 tsp black pepper
2 Tbsp flour
2 Tbsp EVOO
1 pint cherry tomatoes
1 tsp crushed red pepper flakes, adjust to your heat preference
2 garlic cloves, minced
1/2 cup shallot, thinly sliced
3/4 cup juilienne cut sun dried tomatoes
2 Tbsp tomato paste
1 cup chicken broth
1 cup plain greek yogurt
2 tsp chopped dried basil

Season chicken with salt and pepper.  In a medium bowl, place flour and chicken and toss to coat.  In large deep skillet, heat oil over medium heat.  Place the chicken into the skillet and cook until lightly golden brown, about 3-4 minutes.  Add cherry tomatoes, red pepper flakes, garlic, shallot, and sun dried tomatoes to skillet.  Cook, tossing often, until tomatoes begin to blister and soften and until chicken is cooked through, about 4-5 minutes.  Add tomato paste and stir until well combined.  Tomatoes may begin to burst open and that's ok.  Stir in chicken broth until the tomato paste is well incorporated and  sauce is reduced by half, about 3-4 minutes.  Stir in greek yogurt and bring to a rapid simmer.  Once simmering, reduce heat to low to achieve a light but steady simmer.  Top with basil.  Cook, simmering uncovered, until sauce has thickened.  

Serves 4