Step 1

Slice the chicken breasts in half horizontally to make 4 cutlets. Alternatively, you can pound the chicken breasts to 1/4-inch thickness with a meat mallet. Season them with salt and pepper. Place the flour on a plate and dredge the chicken lightly on both sides in the flour. Dust off any excess flour. Discard any remaining flour.

Step 2

Heat 1 ½ tablespoons of oil in a large skillet like a cast iron skillet over medium heat. For extra flavor, use the oil from the jar of sundried tomatoes. Add the chicken cutlets and cook 4 minutes until golden brown. Flip and cook another 3-4 minutes on the second side. Remove the chicken and set aside on a plate.

Step 3

Add the remaining ½ tablespoon oil to the skillet and add the garlic. Stir for 30 seconds until fragrant, being careful not to let it burn. Add the chicken stock and cook 1-2 minutes until it reduces slightly. Stir in the cream, chopped sun-dried tomatoes, and Italian seasoning. Simmer 1-2 minutes until thickened. Stir in the parmesan cheese.

Step 4

Nestle the chicken back into the sauce (be sure to add any juices that have accumulated on the plate. Spoon some of the sauce over the chicken. Cook another couple of minutes until the chicken is heated through. Garnish with fresh basil and serve.