Season both sides of chicken breasts with fine sea salt and pepper. Heat light extra virgin olive oil in large skillet over medium heat.
Cook chicken for 4-6 minutes on each side, or until lightly browned and fully cooked to an internal temperature of 165 degrees. This can range greatly depending on the size of your chicken breast. Remove chicken, set aside.
In the same large skillet, melt butter, scraping up the browned bits from the chicken. Add flour and roasted garlic, mashing to make a paste.
Add cream, stirring well to blend into a smooth (with the exception of the pieces of garlic) sauce. When incorporated and flour paste (roux) has blended, add frozen peas, sun dried tomatoes, bacon and parmesan cheese.
Stir to coat and then cook for an additional 3 minutes. Return chicken to the sauce mixture, coating evenly and allowing to reheat for 2-3 minutes. Correct seasoning with additional fine sea salt or freshly ground pepper.
Serve over your choice of pasta or rice. Top with additional Parmesan cheese, if desired.
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