Pat dry chicken breasts with paper towel then cut each chicken breast lengthwise into 2 cutlets.
2 medium chicken breasts
Season both sides of cutlets with salt and pepper.
¼ tsp Kosher salt, ¼ tsp ground black pepper
In a medium mixing bowl, add AP flour. Then dredge the chicken cutlets in flour, and shake off any excess. Put them on a clean baking sheet or plate. Do not over stack the chicken, or they will stick together. Set aside for later use.
⅓ c AP flour
In a non-stick skillet, melt butter on medium high heat. Then add the chicken and sear on both side, each side will take approximately 2 minutes to cook.
2 oz unsalted butter
Transfer cooked cutlets to a plate. Add minced garlic to the skillet and sauté for a minute over medium heat.
3 medium garlic cloves
Then add chicken stock, heavy cream, and shredded parmesan cheese. Stir until parmesan melted completely.
1 c chicken stock, 1 c heavy cream, ½ c parmesan cheese
Continue adding spices and sun-dried tomatoes to the skillet and simmer the mixture over medium heat for 2-3 minutes. Stir occasionally. Do not let the mixture boil.
½ tsp chili flakes, ¼ tsp oregano, ¼ c sun-dried tomatoes
Return cutlets to the skillet and continue cooking for 2 more minutes. You can turn the cutlets or ladle the sauce over them.
After 2 minutes, turn off the heat. Add basil leaves and serve hot immediately.
1 handful basil leaves