I did this last week and it was killer. Braised chicken in sun-dried tomato cream sauce:
http://www.epicurious.com/recipes/fo...ato-cream-4108
And what I did is make extra sauce and serve on pasta (but not too much pasta). I found that it was acceptable to take the chicken out of the pan after braising it, make the sauce, and reduce it a little bit. Then chicken back in, cook through, finish with final basil.