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Peel the cloves of garlic and cut them finely. Slice the sundried tomatoes also finely and put the oil aside.
Remove any excess fat and sinew from the chicken and season the meat with pepper and salt.
Heat a little bit of the sundried tomato oil in a large frying pan. Cook the chicken until the meat is nicely browned.
Put the chicken on a plate to rest. Cook the finely minced garlic with the sprigs of thyme and rosemary in the remaining oil for a few minutes. Deglaze the pan with some white wine, stir in the sundried tomatoes and let everything simmer for a little while.
Stir in the crème fraîche while keeping the pan on low heat. Add a knob of butter to the mixture, along with some grated cheese.
Put the chicken back in the sauce and heat everything until the sauce has thickened and the filets are fully cooked. Season the dish with pepper and salt and remove the sprigs of thyme and rosemary.
Serve with fresh basil, pasta, and a simple salad. Enjoy!