Step 1

Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides of chicken with salt and pepper.

Step 2

Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat.

Step 3

Add chicken (cover with a splatter screen if you have one) and cook about 4 - 5 minutes per side until center registers 165 degrees on an instant read thermometer.

Step 4

Transfer to a sheet of foil and wrap to keep warm, set aside.

Step 5

Heat remaining 1 Tbsp olive oil in skillet. Add shallot and saute until nearly soft, about 3 minutes, add garlic and saute 1 minute longer.

Step 6

Pour in 1 1/3 cups chicken broth, while scraping bottom to release browned bits.

Step 7

In a small bowl whisk together remaining 1 Tbsp broth with cornstarch then pour into skillet. Stir in sun dried tomatoes, season sauce with salt and pepper to taste.

Step 8

Bring to a light boil and allow to simmer 1 minute, stirring constantly. Add in cream and parmesan, stirring until parmesan has melted.

Step 9

Remove from heat, add chicken to skillet, spoon sauce over chicken. Top with basil and serve immediately.