Pound chicken breasts to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.

Step 2

Melt 2 tablespoons butter in a large nonstick skillet over medium heat; add half of the chicken and cook 3 to 4 minutes per side or until done. Remove from skillet. Repeat with 2 tablespoons butter and remaining chicken.

Step 3

Melt 1 tablespoon butter in skillet over medium heat; add garlic, Italian seasoning and crushed red pepper flakes. cook, stirring constantly, for 1 minute.

Step 4

Add wine; bring to a boil, reduce heat and simmer 2 minutes. Add broth; bring to a boil, reduce heat and simmer 5 minutes. Stir in cream and tomatoes; simmer 5 minutes.