Step 1

Cut each chicken breast in half like you were butterflying them.

Step 2

Whisk together flour, salt and pepper in a bowl or xippered bag.

Step 3

Dredge chicken in flour mixture shaking off excess.

Step 4

Melt butter in large skillet over medium heat.

Step 5

Cook chicken in pan for 3-5 minutes until golden brown on bottom. Turn and cook until other side is golden brown. Make sure chicken reaches an internal temperature of 165.

Step 6

Transfer chicken to a plate and set aside.

Step 7

Add garlic and onion and cook until onions are translucent.

Step 8

Add chicken stock and deglaze pan.

Step 9

Add heavy cream and parmesan cheese and stir until well blended.

Step 10

Add sun dried tomatoes, red pepper, oregano and thyme. Stir to incorporate.

Step 11

Cook until sauce thickens.

Step 12

Add back in the cooked chicken and cook about 5 minutes to allow chicken to get hot.

Step 13

Remove from heat and top with fresh basil.