Heat the oil in a frying pan then add the chicken and brown on one side. When you turn the chicken over add the garlic and fry on a medium heat until both sides are browned. About 3 minutes a side. Don't move it around too much as you want the sticky juices to collect on the pan.
Remove the chicken and garlic to an ovenproof dish and throw off the excess oil. Pour the wine onto the pan and deglaze. On a high heat reduce the liquid by half.
Add the cream and sun-dried tomatoes then season with salt and pepper. Bring to the boil and immediately pour over the chicken.
Scatter the basil over the top and cover with tinfoil. Cook in the oven for 30 minutes.