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In a shallow dish, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; mix well.
In a large skillet over medium heat, melt butter. Dip chicken in flour mixture, coating completely, then place in skillet and saute 6 to 7 minutes per side, or until no longer pink in center. Remove chicken to a plate.
Stir in white wine to deglaze pan. Add cream, sundried tomatoes, basil, and remaining salt and pepper, and cook 2 to 3 minutes, or until sauce begins to thicken. Serve sauce over chicken.