Step 1

Season chicken breasts with salt and pepper.

Step 2

Sauté chicken breasts in 1 tablespoon oil in a very hot pan until golden brown. Flip over and cook other side until golden brown. Remove chicken from pan.

Step 3

Add onion to same pan with 1 more tablespoon oil and sauté for 1 minute over high heat.

Step 4

Add sliced mushrooms. Cook with the lid on until the mushrooms have released their liquid, about 5 minutes, stirring occasionally.

Step 5

Remove the lid and cook until the liquid has evaporated and the mushrooms are a golden brown, about 5 minutes.

Step 6

Add the sundried tomatoes, minced garlic, dried herbs, and bouillon cubes. Cook for 1 minute, breaking up the bouillon cubes.

Step 7

Add the cream and 1 cup of water. Let simmer for 2 minutes.

Step 8

Add the parmesan cheese and cook until melted, about 1 minute.

Step 9

Turn off heat. Stir in basil.

Step 10

Salt and pepper to taste.

Step 11

Return chicken breasts to sauce and cook for just a few minutes until the breasts are done inside.