Step 1

Season the chicken generously with salt and pepper.

Step 2

Submerge in flour and shake off any excess.

Step 3

Heat the olive oil and melt the butter in a large skillet over medium heat on the stove-top.

Step 4

Add the chicken to the skillet, cooking until you have a golden brown color on each side, about 4-5 minutes per side.

Step 5

Remove the chicken to a plate and cover with foil.

Step 6

Add the garlic to the same skillet and saute until fragrant, about 1 minute.

Step 7

Add the chicken stock, scraping any brown bits that got stuck to the bottom of the pan with a wooden spoon.

Step 8

Reduce the heat to medium-low and add the heavy cream and the parmesan to the skillet.

Step 9

Allow the sauce to simmer for a few minutes.

Step 10

Add the chili flakes, thyme, and oregano. Season with salt and pepper, to taste.

Step 11

Add the sundried tomatoes.

Step 12

Return the chicken to the skillet with the sauce and simmer until the sauce has thickened, about 3 minutes.

Step 13

Garnish with chopped basil and serve over pasta or rice!