Halve the chicken breasts. Heat the oil in a non-stick frying pan. Cook the chicken on medium heat until golden on both sides, about 4 minutes per side. Cover loosely halfway through cooking. Remove to one side.
Add the garlic and sundried tomatoes to the pan and stir-fry for 30 seconds. Add the wine and chicken stock and simmer for 4-5 minutes. Purée then add the cream.
Return the chicken to the pan. Simmer for 3-4 minutes or until cooked.
Transfer the chicken to a serving plate and keep warm.
The chicken can be served garnished with capers and/or basil.