In a large frying pan over medium heat, melt KEFALOS Butter. Add chicken and cook for 3-5 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
Add garlic, Italian seasoning, sundried tomatoes, chicken stock, KEFALOS Cream, mushrooms and 2/3 cup KEFALOS Kefalotiri Cheese to pan and stir to combine. Bring to a boil, and continue to stir until thickened and creamy, approximately 5-7 minutes.
Return chicken to the pan and spoon the sauce over the chicken. Top with black pepper, grated KEFALOS Kefalotiri cheese, fresh thyme or basil, and serve with rice, pasta or mash potatoes.
This meal freezes well. Thin the sauce with KEFALOS Fresh Milk, if needed on serving or when thawing from frozen.